Instructions: To prepare lentils: Heat olive oil in a heavy-bottomed pot over medium heat.

Add bacon and cook until crisp. Pour off three quarters of bacon fat but leave remainder in pot. Add garlic, onion, carrot, celery and thyme. Stir occasionally, allowing vegetables to sweat out their juices. Add lentils and stir, coating lentils with pan juices. Season with salt and pepper. Add wine and allow liquid to come to a simmer. Add chicken or vegetable stock just to cover lentils, plus 2 cups. Reduce heat and allow lentils to come to a simmer. Remove from heat when lentils are just tender, 30-40 minutes. Fold in peppers, chile, parsley and vinegar. Taste, adjust seasoning. Refrigerate lentils until ready to serve or place in dish hot.

To cook sturgeon: Lightly coat surface of fish with olive oil and season with salt and pepper. Place on a hot grill, quarter turning the fish every 2 minutes to ensure even caramelization. Flip fish after 4-6 minutes and continue to cook until cooked through, 8-12 minutes.

Divide fish and warmed lentils among four plates. Serve with pinot noir.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.