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.

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