Name: Sauteed Sturgeon with Vermouth Dill Sauce
Ingredients: 2 pound 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

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.