Sauteed Sturgeon With Vermouth Dill Sauce

Recipe Ingredients

2 lbs	908g / 32oz	Sturgeon - slice in thin
		Filets
1 cup	237ml	Dry vermouth
1 cup	237ml	Fish stock
1 tablespoon	15ml	Fresh dill
2 tablespoons	30ml	Shallots - chopped
8 tablespoons	120ml	Unsalted butter
1/4 cup	59ml	Heavy whipping cream

Recipe Instructions

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

Source:
TOO HOT TAMALES SHOW #TH6106

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