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Sturgeon casserole
Ingredients
- 1 sturgeon, cleaned, skin and bones removed
- 1/2 of fennel, sliced
- 1 carrot, peeled and sliced
- 1 onion, cubed
- 1 table spoon of butter
- 2 table spoons of dill
- 4 table spoons of capers
- 3/5 cup of broth
- 2 table spoons of whole grained mustard
- 2 table spoons of "regular" mustard
- 2 table spoons of balsamic vinegar
Instructions
- Cut in half each fillet, both in length and in width, to receive 8 pieces of fish.
- Heat butter in the pan and fry onion.
- Each piece of fish sprinkle with dill, onion and arrange capers in the one end and roll it starting from "caper" end. Ready roll clip with a fish clipper to prevent form falling apart.
- In ovenproof casserole, arrange carrot and fennel slices, at the top place fish rolls.
- Mix last four ingredients to get sauce and pour it over rolls.
- Close casserole and bake about 20 min in preheated oven (170 C degrees).
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