• 2 7-8 OZ. Sturgeon Filets
  
• Salt and pepper to taste
  
• 4 oz of whole butter - softened
  
• 2 Tbl. Roasted Garlic - chopped
  
• 1/2 cup of fish stock
  
• 1/3 cup of heavy cream
  
• 1 tbl. of fresh chopped parsley
  

SEASON WITH S&P SMEAR A THIN COATING OF THE BUTTER MIX ON BOTH SIDES OF

STURGEON-RESERVING ABOUT A TBL OF BUTTER

COOK ON A FLAT GRILL OR IN A PAN ON MED HEAT--BEING SURE NOT TO BURN THE

GARLIC--TURNING THE FISH ONCE--COOK ABOUT 8-10 MIN

IN A SAUTE PAN ADD THE RESERVED BUTTER AND JUST BRING TO A SIZZLE

ADD FISH STOCK AND SIMMER LIQIUD UNTIL REDUCED BY 1/2

ADD CREAM AND SIMMER UNTIL THICKENED ADD PARSLEY AND POUR SAUCE OVER FILLETS