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1
Preheat the oven to 375.
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2
On a large rimmed baking sheet, sprinkle the zucchini slices with salt.
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3
Arrange them in an even layer and let stand for 1 hour.
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4
In a small bowl, blend the butter with the thyme and season with salt and pepper.
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5
Rinse the zucchini slices and pat dry; wipe off the baking sheet.
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6
Return the zucchini to the baking sheet and toss with 2 tablespoons of the olive oil.
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7
Spread the slices in an even layer and bake until golden brown on the bottom, about 30 minutes.
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8
Transfer the zucchini to a platter.
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9
Sprinkle the sturgeon with 1 tablespoon of the vinegar and refrigerate for 10 minutes.
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10
In a large, heavy skillet, combine the remaining 2 tablespoons of vinegar with the water, bouquet garni and shallot and bring to a boil.
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11
Season the poaching liquid lightly with salt and pepper and add the sturgeon fillets.
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12
Cover tightly and simmer over low heat, turning once, until the fish is barely cooked through, about 8 minutes.
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13
Transfer the sturgeon to a large plate.
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14
Strain the poaching liquid into a bowl.
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15
Wipe out the skillet and set it over high heat.
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16
Add the remaining 1 tablespoon of olive oil and heat until shimmering.
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17
Add the sturgeon fillets, boned side down, and cook until golden brown on the bottom, about 2 minutes.
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18
Turn and cook for 1 minute longer.
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19
Set the sturgeon on the zucchini and cover with foil to keep warm.
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20
Add the strained poaching liquid to the skillet and boil over high heat until reduced to 1/3 cup, about 5 minutes.
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21
Stir in the capers and remove from the heat.
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22
Swirl in the thyme butter and season the sauce with salt and pepper.
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23
Transfer the sturgeon and zucchini to plates, spoon the sauce on top and serve.
