Sauteed Sturgeon With Vermouth Dill Sauce

Course : Seafoods
Serves: 6
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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 / Directions:

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

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