Sauteed Sturgeon with Vermouth Dill Sauce
Ingredients
- 2 pounds sturgeon, sliced in thin filets
- 1 cup dry vermouth
- 1 cup fish stock
- 1 Tbsp fresh dill
- 2 Tbsp shallots, chopped
- 8 Tbsp unsalted butter
- 1/4 cup heavy whipping cream
Instructions
Yield: 6 servings. Saute 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. Saute 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.
