Electric Wheelchair Schematacs

Bocconi health: Sturgeon and Orange

And speaking of oranges, because 'no match them to the fish?!

My e 'was a real pleasant surprise: the sturgeon must have book for slices so' beautiful: and 'fresh meat and its pleasant taste, soft but not greasy.

Usually the swordfish steak finished in the oven, in foil, to keep mood and softness ...

sturgeon, due to the greater consistency of the meat dries out but does not become stringy also "bag open!

my boyfriend 'was provided to purchases, as usual, and in the presence of these beautiful "Sicilian red," we experienced the combination with the fish.

INGREDIENTS for 4 p.: 1 onion, peeled

4 blood oranges with the peel possibly bio otherwise well washed and brushed
2 slices of fresh sturgeon (ours was about 800 gr.)

extra virgin olive oil fleur de sel
what to do:
thinly slice the onion a mandolin and place the rings on parchment paper laid on a baking tray.
Thinly slice 3 oranges without peeling them and stack the slices of sturgeon.
Sprinkle with fleur de sel and add a trickle of oil.
Place in the oven already 'hot at 180 ° C for about half an hour, even more' if the thickness of slices and 'very high!
Sprinkle the fish, half 'cooking with the juice of 1 / 2 orange, and just before removing from the oven, with the juice of remaining 1 / 2 orange.
It 's not necessary to turn the fish to be served with the fund in which oranges and' cooked.

Bon Appetit!