Sauteed Sturgeon with Vermouth Dill Sauce
Yield
4 servingsPrep
20 minCook
25 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish, sturgeon
|
* |
| 1 | cup |
vermouth
|
* |
| 1 | cup |
fish stock
|
|
| 1 | tablespoon |
dill weed
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 8 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
whipped cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish, sturgeon
|
* |
| 237 | ml |
vermouth
|
* |
| 237 | ml |
fish stock
|
|
| 15 | ml |
dill weed
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 1.2E+2 | ml |
butter, unsalted
|
|
| 59 | ml |
whipped cream
|
|
Directions
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.
The Sturgeon-- Sauté the sturgeon in 2 tablespoons butter for 2 minutes on each side.
To serve, divide sturgeon among six plates.
Garnish with the Vermouth Dill Sauce.
