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1
Preheat oven to 350 degrees.
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2
Lightly season the sturgeon with salt and pepper on both sides.
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3
In each of 2 large ovenproof skillets set over medium-high heat, melt 2 tablespoons of the butter.
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4
When the butter stops foaming, place the fish in the pans, leaving at least an inch of space around each piece.
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5
Cook until the bottoms turn golden, 4 to 5 minutes.
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6
Turn and cook for another 3 minutes.
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7
Place the pans in the middle shelf of the oven to finish cooking, for about 8 minutes, while preparing the vegetables.
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8
Melt the remaining tablespoon of butter in a large saucepan.
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9
Add the chicken stock, carrots and scallions and simmer for 4 minutes.
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10
Add the peas and asparagus, and continue to cook until all of the vegetables are tender, another 3 minutes.
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11
Remove from the heat and add the lettuce and tarragon.
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12
Meanwhile, gently warm the pea sauce and the shrimp sauce in separate pots over low heat, without letting them reach a simmer.
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13
Ladle a few tablespoons of pea sauce onto the centers of 6 plates.
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14
Divide the vegetable mixture evenly among the plates.
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15
Top the vegetables with 1 piece of sturgeon.
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16
Ladle more pea sauce around the vegetables, and then drizzle the shrimp sauce over the fish and around the edge of the plate.
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17
Serve immediately.
