Chrysalis Vineyards - Recipes - Vinegar-Poached Sturgeon with Thyme-Butter Sauce - 2017 Viognier

Ingredients

• 4 medium zucchini (1 1/2 pounds), sliced crosswise 1/2 inch thick
• Salt
• 2 tbsps unsalted butter, softened
• 1 tsp chopped thyme
• Freshly ground pepper
• 3 tbsps extra-virgin olive oil
• 6 ozs Four skinless farmed sturgeon or wild Pacific halibut fillets
• 3 tbsps homemade red wine vinegar
• 3/4 cup water
• 1 medium shallot, thinly sliced
• 3 tbsps tablespoons capers, drained and rinsed
• Bouquet garni made with 2 parsley sprigs, 1 bay leaf and the leafy top of 1 celery rib, tied with kitchen string