Hazelnut Encrusted Sturgeon

4 six ounce sturgeon filets
1 cup hazelnuts
3 cups bread crumbs
1 cup flour
3 eggs
1 cup milk
2 tablespoons olive oil

Toast hazelnuts in 350 degree oven for 45 minutes. Remove and cool. Grind in a food processor until fine. Combine with bread crumbs. Combine eggs and milk and dredge filets first in flour, then in milk, then in breadcrumb mixture. Set aside.

In a sauté pan over medium heat, add olive oil and bring to temperature. Sauté sturgeon for 4 to 5 minutes per side until filets are opaque all the way through.

Sauce Ingredients:

  • 1 small can lemonade concentrate
  • 1 cup honey
  • 1 jalapeno, ribbed, seeded and minced
  • 1 clove garlic, minced
  • 1 clove shallots, minced
  • ½ cup white wine (optional)
  • salt and pepper to taste
  • ½ cup cold water
  • 1 tablespoon cornstarch


    Combine water and cornstarch until blended. In a medium sauce pan over medium-high heat, bring remaining sauce ingredients to a boil. Add cornstarch mixture to thicken until the consistency of syrup. Pour sauce over the sturgeon while sauce is warm.

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