Baked Shrimp Indienne

Charbroiled Swordfish with Citrus Salsa

Escargots Bourguignonne

Flounder Francaise

Grilled Red Snapper Burger with Mango Ketchup

Louisiana Grilled Shrimp

Salmon Mousse

Sautéed Sturgeon with Vermouth Dill Sauce

Shrimp Scampi

Shrimp St. Jacques

Shrimp Tempura

Spicy Grilled Shrimp and Melon Salad

Stir-Fried Spicy Lobster

Sautéed Sturgeon with Vermouth Dill Sauce

Recipe By : Pierre Pollin of Le Titi de Paris, Arlington Heights, IL
Serving Size : 6 Preparation Time :0:20
Categories : Continental Classics Fish And Seafood

Amount Measure Ingredient -- Preparation Method
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
1/4 cup heavy whipping cream

For fish stock, see recipe in misc. needs

STEP ONE: The Vermouth Dill Sauce--
Sauté 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--
Sauté the sturgeon in 2 tablespoons butter for 2 minutes on each side.

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