Sturgeon alla vito
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Thin slabs sturgeon (about 3 pounds) | |
| 1 | cup | Freshly grated Parmesan |
| 2 | ounces | Bread crumbs |
| Salt and pepper | ||
| 2 | larges | Eggs, beaten lightly |
| ⅓ | cup | Olive oil, or to taste |
| 2 | Cloves garlic | |
| 1 | can | (14-ounce) whole Italian tomatoes, drained and chopped |
| ¼ | cup | 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 | ||
Directions
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 (¼ cup to ½ 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@...> on Mar 12, 1997