| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | 6 | Servings | ||
INGREDIENTS
| 2 | lb | Sturgeon — slice in thin |
| Filets | ||
| 1 | c | Dry vermouth |
| 1 | c | Fish stock |
| 1 | tb | Fresh dill |
| 2 | tb | Shallots — chopped |
| 8 | tb | Unsalted butter |
| 1/4 | c | Heavy whipping cream |
INSTRUCTIONS
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
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