* Exported from MasterCook *

SAUTEED STURGEON WITH VERMOUTH DILL SAUCE

Recipe By :Pierre Pollin of Le Titi de Paris, Arlington Heights, IL
Serving Size : 6 Preparation Time :0:20
Categories : 0-5G Low Carb Regional North American
Seafood Fish Znew


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb sturgeon -- 1k slice in thin fil
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

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.

Cuisine:
"North America"












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Per Serving (excluding unknown items): 394 Calories; 26g Fat (67.3% calories from fat); 25g Protein; 4g Carbohydrate; trace Dietary Fiber; 148mg Cholesterol; 134mg Sodium. Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com





Nutr. Assoc. : 0 0 0 0 0 0 0