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.

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