Butter C-Cut Sturgeon Fillet

Season the sturgeon fillet with salt and pepper.

1. In a frying pan, heat the olive or sunflower oil, according to preference. Once the oil is hot, add the sturgeon fillet and cook for 5 minutes over moderate heat. Then, turning the piece over, add the butter and rosemary, and cook 5 more minutes while constantly basting with the help of a spoon. Remove the sturgeon fillet on a plate that is at temperature so that it does not cool.
2. For the accompaniment, and in parallel to the previous step, cut slices of tomato, zucchini and eggplant. Season them with salt and pepper, and cook 3 minutes per side in a separate pan over medium heat.
3. For the sauce, and in the same pan as the sturgeon fillet, remove the excess oil, add two tablespoons of white or red wine and remove the caramelized from the bottom of the pan. Reduce the mixture to evaporate the wine and finish with a cube of butter to emulsify and shine.
4. Plate de vegetables first, then the sturgeon fillet and finally spread the sauce over it.