Sturgeon Casserole

• 1 sturgeon cleaned, skin and bones removed
• 1/2 fennel sliced
• 1 carrot peeled and sliced
• 1 onion cubed
• 1 butter table spoon of
• 2 dill table spoons of
• 4 capers table spoons of
• 5/8 cup broth
• 2 mustard table spoons of whole grained
• 2 mustard table spoons of "regular"
• 2 balsamic vinegar table spoons of

1. 1. Cut in half each fillet, both in length and in width, to receive 8 pieces of fish.
2. 2. Heat butter in the pan and fry onion.
3. 3. Each piece of fish sprinkle with dill, onion and arrange capers in the one end and roll it starting from "caper" end. Ready roll clip with a fish clipper to prevent form falling apart.
4. 4. In ovenproof casserole, arrange carrot and fennel slices, at the top place fish rolls.
5. 5. Mix last four ingredients to get sauce and pour it over rolls.
6. 6. Close casserole and bake about 20 min in preheated oven (170 C degrees).

sturgeon, fennel, carrot, onion, butter, dill, capers, broth, spoons, regular, balsamic vinegar

Taken from www.yummly.com/recipe/Sturgeon-Casserole-1692464 (may not work)