|2 pounds||Sturgeon -- slice in thin|
|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
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