Recipe for Sauteed Sturgeon with Vermouth Dill Sauce

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
2 lb	Sturgeon -- slice in thin
	Filets
1 cup	Dry vermouth
1 cup	Fish stock
1 tbl	Fresh dill
2 tbl	Shallots -- chopped
8 tbl	Unsalted butter

Instructions:

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.

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