Smoked Sturgeon with Creamy Lime Sauce

Rinse, trim and chop the scallions. Heat butter in a saucepan and saute the scallions. Rinse the tarragon and add to the scallions. Pour in the fish stock and boil down to ¼th. Season with salt and pepper. Pour the stock through a sieve. Boil the stock again and slowly mix in the lemon juice and cream, stirring constantly with a whisk. Season with salt, white pepper and sugar. Remove the sauce from the heat and stir in the ice-cold butter.

Divide the sturgeon on four plates and serve drizzled with the sauce.