Sauteed Sturgeon With Vermouth Dill Sauce Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Sturgeon, slice in thin
Filets,
1 cup: Dry vermouth,
1 cup: Fish stock,
1 tbsp: Fresh dill,
2 tbsp: Shallots, chopped
8 tbsp: Unsalted butter,
1/4 cup: Heavy whipping cream,
Directions:
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:
Source from luhu.jp
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:
Source from luhu.jp
Tags
Seafood