Panko crusted sturgeon with Marsala sauce and Polenta

Hey,
Heres a great recipe I tried today
I went to an Italian resturant called Lastrada in Napa/ vallejo. They had chicken Marsala and polenta.
The whole time eating it I thought Sturgeon would be good this way.

I took Joephoto's idea and panko crusted the Sturgeon with italian seasoned panko. I baked it, seasoning with garlic powder, salt and pepper pre flour dip then followed the directions on the box.

Made some polenta adding butter and more garlic.

Then made some Marsala sauce with a recipe I found on the net. I substututed truffel oil for actual truffles.

Marsala Sauce - Classic and Rich
This dark, thick sauce is great served over pan-fried chicken, veal, or sweetbreads is one of the most classic sauces that an at-home chef can master. It is simple and cheap to make once the ingredients are gathered.
First gather the following ingredients:
• 6 Tablespoons of Butter (Unsalted)
• ¼ Cup All Purpose Flour
• 1.5 Cups chicken stock
• 1 Tablespoon Olive Oil
• 1 White Onion (Thinly Sliced)
• 6 Ounces Button Mushrooms (Thinly Sliced)
• 3 Tablespoons Dry Marsala Wine
• 1 Black Truffle (Thinly Sliced)truffle oil works good
• Salt and Freshly Ground Black Pepper (To Taste)
Recipe:
1. Heat the olive oil in a medium sauté pan. Add the mushroom and onions and cook until caramelized (approximately 3-5 minutes).
2. Lower the heat and add the butter and melt until the bubbles reside. Stir in the flour and cook, stirring constantly, until lightly browned. The color of the resulting roux should be the color of straw.
3. Stir in the stock three ounces at a time and bring the resulting mixture to a boil. Whisk constantly as the chicken stock is added. Continue adding until all the chicken stock has been added. Simmer until reduced by half.
4. Season to taste with the salt and pepper.
5. Add the Marsala wine and bring to a boil. Quickly remove from the heat and stir in the sliced black truffle.
6. If the sauce is too thick, then add more chicken sauce. If the sauce is too bland, then add more Marsala wine.
7. Serve immediately over the prepared protein.


Pile up th polenta on your plate
Lob a gracious panko crusted fillet on top of polenta.
Pour sauce over fillet and polenta

Went nicely with a bottle of shiraz