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Składniki:
Sos:
Sposób przyrządzenia:
Sos: Wymieszać wszystkie składniki sosu razem i gotować na małym ogniu przez około 40 min. Następnie zmiksować blenderem.
Wymieszaj bułkę tartą i podprażone orzechy, obtocz posolone i „popierzone” filety z jesiotra w jajku a następnie w mieszance bułki I orzechów.
Na średnio rozgrzanej patelni podsmaż aż panierka lekko zbrązowieje. Dopiec w rozgrzanym do 180 stopni piekarniku przez około 15 min.
Podawać z łyżką sosu na każdym filecie.