Cooks in: 1h
Levels: Medium
Serves: 6
List of Ingredients
- 2.2 LB. of sturgeon fillet
- dry white wine
- 5 OZ. of flat pancetta, sliced thin
- 2 of carrots
- 1 of medium onion
- Butter
- Bay leaves
Method
1
Skin the fish fillet and remove the darker parts from the meat. Bard the fish with the pancetta slices, covering all surfaces. Brown the fillet with a pat of butter in a hot, oven-safe pan for 2-3 minutes, turning so the pancetta browns on both sides.
2
Add the carrots and onion, cut into chunks, a few bay leaves and sprinkle with the white wine. Let everything combine, then put the pan into the oven at 160°F. Bake for about 30-35 minutes. Remove from the oven. If necessary, reduce the cooking liquid a bit on the stove, then serve.