| 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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