4 six ounce sturgeon filets
1 cup hazelnuts
3 cups bread crumbs
1 cup flour
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.
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.