Storione coi Funghi from Mediterranean Seafood by Alan Davidson
The main ingredients for this dish are 6 slices of sturgeon and a kilo of fresh (or 100 grams dried – in which case soak them) funghi porcini (Boletus edulis, the French cèpe).
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Ingredients
- sturgeon
- salt
- lemon juice
- butter
- onion
- carrot
- anchovy
- white wine
- water
- meat extract
- olive oil
- garlic
- parsley
- egg
- floured
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