| 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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