Sauteed Sturgeon with Vermouth Dill Sauce

Ingredients

• 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

Instructions

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.