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