Sauteed Sturgeon With Vermouth Dill Sauce
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  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
 

Preparation:

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. 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