Recipe - Sauteed Sturgeon With Vermouth Dill Sauce

2 pound Sturgeon slice in thin
Filets
1 cup Dry vermouth
1 cup Fish stock
1 tablespoon Fresh dill
2 tablespoon Shallots chopped
8 tablespoon Unsalted butter
One fourth cup Heavy whipping cream

STEP ONE: The Vermouth Dill Sauce 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.

STEP TWO: The Sturgeon Saute 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

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip