Sauteed sturgeon with vermouth dill sauce

6 Servings

Ingredients

Quantity Ingredient
2 pounds Sturgeon -- slice in thin
Filets
1 cup Dry vermouth
1 cup Fish stock
1 tablespoon Fresh dill
2 tablespoons Shallots -- chopped
8 tablespoons Unsalted butter
¼ cup Heavy whipping cream

Directions

STEP ONE: The Vermouth Dill Sauce-- Saute shallots in 1 tablespoon butter. Add vermouth and dill; reduce to 1 tablespoon. Add fish stock and reduce again to 2 tablespoons. Add cream, bring to a boil, and whisk in 5 tablespoons butter. Salt and pepper to taste. Keep warm.

STEP TWO: The Sturgeon-- Saute the sturgeon in 2 tablespoons butter for 2 minutes on each side.

STEP THREE: To serve, divide sturgeon among six plates. Garnish with the Vermouth Dill Sauce.

Recipe By : Pierre Pollin of Le Titi de Paris, Arlington Heights, IL

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