Vinegar-Poached Sturgeon With Thyme-Butter Sauce Recipe

Recipe By Food & Wine

Learn how to make Vinegar-Poached Sturgeon With Thyme-Butter Sauce.

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2hr total
2hr total
Vinegar-Poached Sturgeon With Thyme-Butter Sauce
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ingredients serve

Ingredients for Vinegar-Poached Sturgeon With Thyme-Butter Sauce Recipe

  • 0.13 inch 4 medium zucchini, sliced crosswise thick
  • As required Salt
  • 1/2 tablespoon Unsalted butter softened
  • 1/4 teaspoon Chopped thyme
  • As required Freshly ground pepper
  • 3/4 tablespoon Extra virgin olive oil
  • 1.50 ounce Four skinless farmed sturgeon or wild pacific halibut fillets
  • 3/4 tablespoon Homemade red wine vinegar
  • 0.19 cup Water
  • 1/4 Medium Shallot, Thinly Sliced
  • 3/4 tablespoon Capers, Drained And Rinsed
Nutrition
value
145
calories per serving
11 g Fat8 g Protein1 g Carbs1 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    8g
  • Carbs
    1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    1g
  • Protein
    8g
  • Fiber
    1g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    33mg
  • Iron
    2mg
  • Vitamin A
    13mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    12mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    20mg
  • Manganese
    < 1mg
  • Phosphorus
    111mg
  • Selenium
    20mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Food & Wine