Sautéed Sturgeon with Vermouth Dill Sauce

Recipe By : Pierre Pollin of Le Titi de Paris, Arlington Heights, IL
Serving Size : 6 Preparation Time :0:20
Categories : Continental Classics Fish And Seafood

Amount Measure Ingredient -- Preparation Method
2 pounds sturgeon -- slice in thin filets
1 cup dry vermouth
1 cup fish stock
1 tablespoon fresh dill
2 tablespoons shallots -- chopped
8 tablespoons unsalted butter
1/4 cup heavy whipping cream

For fish stock, see recipe in misc. needs

STEP ONE: The Vermouth Dill Sauce--
Sauté 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--
Sauté 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.