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Add a photoRaciónes: 6
Ingredientes
- 2 lb Sturgeon -- slice in thin
- Â Â Filets
- 1 c. Dry vermouth
- 1 c. Fish stock
- 1 Tbsp. Fresh dill
- 2 Tbsp. Shallots -- minced
- 8 Tbsp. Unsalted butter
- 1/4 c. Heavy whipping cream
Direcciones
- STEP ONE: The Vermouth Dill Sauce- Saute/fry shallots in 1 Tbsp. butter.
- Add in vermouth and dill; reduce to 1 Tbsp.. Add in fish stock and reduce again to 2 Tbsp.. Add in cream, bring to a boil, and whisk in 5 Tbsp. butter. Salt and pepper to taste. Keep hot.
- STEP TWO: The Sturgeon- Saute/fry the sturgeon in 2 Tbsp. butter for 2 min on each side.
- STEP THREE: To serve, divide sturgeon among six plates. Garnish with the Vermouth Dill Sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 209 | 65% |
| Total Fat 23.56g | 29% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 215mg | 9% |
| Potassium 483mg | 14% |
| Total Carbs 0.81g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.05g | 0% |
| Protein 25.56g | 41% |
