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LOCATION: Recipes >> Fish >> Sturgeon Vermouth

Print this Recipe    Sturgeon Vermouth

Sauteed Sturgeon with Vermouth Dill Sauce
Yield: 6 servings

2 lb 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

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.

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