Try Making Our Onion Crusted Sturgeon At Home

For those of you who miss our onion crusted sturgeon on our menu, here is our recipe, so you can enjoy it at home.

Acorn Squash Puree
Green Acorn Squash 2
Vegetable Oil 4 tbsp.
Salt & Pepper to taste
Swiss Chard
Green Swiss Chard 2 bunches
Vegetable Oil 3 tbsp.
Salt & Pepper to taste
Sturgeon
Sturgeon Fillet 6 oz.
Egg 1
All-purpose Flour ½ c.
Milk ¼ c.
Dried Onion Flakes ½ c.
Vegetable Oil 5 tbsp.
Bread Crumbs ½ c.
Salt & Pepper to taste
Brown Butter Sauce
Butter 1 lb.
Heavy Whipping Cream 1 ½ c.
Salt & Pepper to taste

Directions: Place ¾ cup of the acorn squash on the bottom of the plate. Then add as much as you would like of the swiss chard on top. Place the fillet on top of the swiss chard, and top off with the brown butter sauce.
Acorn Squash Puree: Cut the squash in half, take out the seeds, and place on a sheet pan. Rub with oil, and sprinkle with salt and pepper. Roast in a 350 F oven until tender. After it cools, peel off the skin and puree, adding water if necessary. This puree should have a thick consistency. Heat about ¾ c. of the squash puree in a sauté pan with melted butter. Season with salt and pepper.
Swiss Chard: First rinse and dry the swiss chard. Then separate the green leafy parts from the hard stem. Chop both keeping them separate. Cook the stems until tender, not too crunchy, and cook the leafy parts for about three minutes on a medium heat. When both are finally cooked, combine into one pan. Add a tablespoon of butter and season with salt and pepper.
Sturgeon: Pre-heat oven to 350 F. In a small bowl, mix eggs and milk together. Season the fillet with salt and pepper. Take the fillet of sturgeon and dredge in flour. Then dip it in the egg mixture. Drop into the dry onion mixture consisting of onion flakes and bread crumbs. Press hard on both sides. Heat the vegetable oil in a sauté pan on medium heat. Place the sturgeon in the hot oil, away from you, to avoid oil splatter. Cook the fillet two minutes on each side. Then, put it into the oven for about 10 minutes. Check every few minutes to avoid burning the flakes. The fillet is done when it is tender.
Brown Butter Sauce: Take the butter and place it in a pot. Melt the butter down on low heat. Then raise the heat to medium once melted. Boil the butter until it starts to turn brown. In a sauté pan, take the cream and about 3 tbsp. of the brown butter. Reduce it for about 5 minutes until it starts to thicken. Add salt and pepper to taste.