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.