Sauteed Sturgeon with Vermouth Dill Sauce

• 2 pounds fish, sturgeon
• 1 cup vermouth
• 1 cup fish stock
• 1 tablespoon dill weed
• 2 tablespoons shallots chopped
• 8 tablespoons butter, unsalted
• 1/4 cup whipped cream

1. The Vermouth Dill Sauce-- Saute shallots in 1 tablespoon butter.
2. Add vermouth and dill; reduce to 1 tablespoon.
3. Add fish stock and reduce again to 2 tablespoons.
4. Add cream, bring to a boil, and whisk in 5 tablespoons butter.
5. Salt and pepper to taste.
6. Keep warm.
7. The Sturgeon-- Saute the sturgeon in 2 tablespoons butter for 2 minutes on each side.
8. To serve, divide sturgeon among six plates.
9. Garnish with the Vermouth Dill Sauce.

fish, fish stock, dill weed, shallots, butter, whipped cream

Taken from recipeland.com/recipe/v/sauteed-sturgeon-vermouth-dill--42563 (may not work)