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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