LOCATION: Recipes >> Fish >> Sturgeon Vermouth
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Sturgeon Vermouth
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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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