4 sturgeon steaks weighing 6 oz (180g) each
1 shallot
3 1/2 fl oz (100ml) dry white wine
2 tbsp sherry  
(or sherry vinegar)
3 1/2 fl oz (100ml) single cream
2 oz (50g) butter
2 fresh or canned tomatoes
1 small sprig tarragon
salt and pepper

Peel and slice the shallot and place in a fish kettle or oval fireproof casserole dish.  
Pour in the wine, sherry (or sherry vinegar) and cream.  Place the fish in the kettle
or pan, season and poach gently for 10 to 12 minutes.  Transfer the fish to a
heated serving plate and keep warm.  Boil the liquid gently until it has reduced by
one third, then beat in the butter a little at a time; add the blanched, peeled and
seeded tomatoes, finely diced.  Stir and set aside from the heat.  Mix in a few
chopped tarragon leaves and ladle the sauce over the fish.

This is just one of the delightfully delicious recipes from around the world
which will soon be featured in our fully illustrated series of Gourmet
Fisherman Cookbooks.  
Sturgeon Steaks with
Tarragon and Sherry
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