sauteed sturgeon with vermouth dill sauce
- Categories
- Seafood
- Yield
- 6 Servings
| Measure | 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 |
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
From: Date:
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