Vinegar-Poached Sturgeon With Thyme-Butter Sauce Recipe

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

• 0.5 inch 4 medium zucchini, sliced crosswise thick
• Salt
• 2 tablespoon Unsalted butter softened
• 1 teaspoon Chopped thyme
• Freshly ground pepper
• 3 tablespoon Extra virgin olive oil
• 6 ounce Four skinless farmed sturgeon or wild pacific halibut fillets
• 3 tablespoon Homemade red wine vinegar
• 0.75 cup Water
• 1 Medium Shallot, Thinly Sliced
• 3 tablespoon Capers, Drained And Rinsed