Name: Sauteed Sturgeon with Vermouth Dill Sauce
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

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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