Hazelnut Crusted Sturgeon with Honey Lemon Glaze (Serves 4)

Sturgeon Ingredients: 4 7-8 ounce sturgeon filets 3 eggs, beaten ½ cup bread crumbs ¾ cup hazelnuts, toasted 2 tablespoons butter, margarine, or olive oil Sturgeon Method: Combine hazelnuts and breadcrumbs in food processor and puree until fine. Dip sturgeon filets in egg and dredge in the hazelnut-breadcrumb mixture. Place a non-stick sauté pan over medium-high heat and melt the butter or margarine, or heat the olive oil. Cook the filets 8-10 minutes per side, until golden brown and cooked throughout. Honey Lemon Glaze Ingredients: ½ cup frozen lemonade 1 cup water ½ cup white wine (optional) ½ cup honey 3 Jalapeno peppers, seeded and finely chopped 1 green onion, finely chopped pinch salt pinch black pepper 1 tablespoons cornstarch Honey Lemon Glaze Ingredients: In a 2-quart saucepan combine lemonade, honey, water, wine, Jalapeno peppers and bring to a boil. Mix the cornstarch with the 2 tablespoons of water and ad to the sauce. Simmer 5 minutes. To Serve: Place the filets on warm plates and spoon the sauce over them. Serve immediately on warm plates with seasonal fresh vegetables and rice or potatoes. ллл Back to Recipe Search page