Hazelnut Crusted Sturgeon With Blackberry Barbecue Sauce

Recipe Ingredients

2		Sturgeon filets
1 cup	237ml	Toasted ground hazelnuts
1 cup	146g / 5.1oz	Bread crumbs
2		Eggs - lightly beaten
2 tablespoons	30ml	Olive oil
		Barbecue Sauce
1 lb	454g / 16oz	Blackberries - fresh or frozen
1/2 cup	31g / 1.1oz	Sliced onion
1/4 cup	15g / 0.5oz	Sun-dried tomatoes
1 tablespoon	15ml	Minced garlic
1/2 cup	164g / 5.8oz	Blackberry or raspberry syrup
1		Heinz 57 Sauce - (5 oz)
1/2 cup	118ml	Apple cider vinegar

Recipe Instructions

Mix the hazelnuts and bread crumbs together. Dip the sturgeon filets in the eggs, and then dredge them in the hazelnut-bread crumb mixture.

Place the olive oil in a 12-inch saute pan. Add the filets and cook over medium-high heat, browning on both sides. Place the uncovered pan in oven at 350 degrees for 15 minutes to complete the cooking process.

For the Barbecue Sauce: Combine all ingredients in a 2-quart saucepan and simmer for 20 to 30 minutes. Puree the mixture in a food processor.

Serving: Place the filets on individual serving plates and spoon the sauce over each filet. Additional sauce can also be served in individual ramekins.

This recipe yields 2 servings.

Source:
KSL TV, Salt Lake City, UT at http://www.ksl.com/TV

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.