Name: Sturgeon Alla Vito
Ingredients: 2 Thin slabs sturgeon (about 3 pounds); 1 c Freshly grated Parmesan; 2 oz Bread crumbs; Salt and pepper; 2 lg Eggs, beaten lightly; 1/3 c Olive oil, or to taste; 2 Cloves garlic; 1 cn (14-ounce) whole Italian tomatoes, drained and chopped; 1/4 c Dry white wine, (up to 1/2); 1 Stick (4 ounces) cold unsalted butter, cut into bits; Fresh lemon juice to taste; Minced fresh parsley to taste

Gospel doctrine creates a gospel culture. The doctrines of grace create a culture of grace, as Jesus Himself touches us through His truths. Without the doctrines, the culture alone is fragile. Without the culture, the doctrines alone appear pointless. For example: The doctrine of regeneration creates a culture of humility (Ephesians 2:1-9). The doctrine of justification creates a culture of inclusion (Galatians 2:11-16). The doctrine of reconciliation creates a culture of peace (Ephesians 2:14-16). The doctrine of sanctification creates a culture of life (Romans 6:20-23). The doctrine of glorification creates a culture of hope (Romans 5:2). The doctrine of God creates a culture of honesty (1 John 1:5-10). And what could be more basic than that? If we want this culture to thrive, we can’t take doctrinal short cuts. If we want this doctrine to be credible, we can’t disregard the culture. But churches where the doctrine and culture converge bear living witness to the power of Jesus.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Italian	Taste, Fish & seaf	4	Servings

INGREDIENTS

2		Thin slabs sturgeon (about 3 pounds)
1	c	Freshly grated Parmesan
2	oz	Bread crumbs
		Salt and pepper
2	lg	Eggs, beaten lightly
1/3	c	Olive oil, or to taste
2		Cloves garlic
1	cn	(14-ounce) whole Italian tomatoes, drained and chopped
1/4	c	Dry white wine, (up to 1/2)
1		Stick (4 ounces) cold unsalted butter, cut into bits
		Fresh lemon juice to taste
		Minced fresh parsley to taste

INSTRUCTIONS

Filet 2 thin slabs of sturgeon. Cut into 8 pieces. Prepare a mixture of 1
cup freshly grated Parmesan cheese and 2 ounces bread crumbs. Salt the
fish, dip in egg, then cheese mixture, egg, cheese mix ture, and then
refrigerate for at least a half hour.
Saute 2 cloves garlic in 2 tablespoons olive oil. Add 1 medium can Italian
tomatoes, crushed. When boiling, add white wine to taste (1/4 cup to
1/2    cup).
Melt 1 stick butter in saucepan. Add tomato sauce to taste. Add a squeeze
of lemon and salt and pepper to taste.
Saute sturgeon slowly in butter and oil, 3 to 4 minutes per side. Cover
with sauce and serve.
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997

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