Search
by Ingredient

Sauteed Sturgeon with Vermouth Dill Sauce

StarStarStarHalf starEmpty star

Submitted by bobbiejohn

YIELD

4 servings

PREP

20 min

COOK

25 min

READY

1 hrs

Ingredients

2 907.2
POUNDS G FISH, STURGEON *
1 237
CUP ML VERMOUTH *
1 237
CUP ML FISH STOCK
1 15
TABLESPOON ML DILL WEED
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
8 1.2E+2
TABLESPOONS ML BUTTER, UNSALTED
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 225 96% from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 204mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 17% Vitamin C 1%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

Email this recipe