Heat a skillet to med-high, add 2 tsp. butter and mushrooms. Turn heat
to medium and cook until mushrooms are a golden brown. While mushrooms are
cooking, place potatoes with 1/2 Cup water into a microwave safe covered
dish and cook on high for 4-5 minutes. Stir halfway through cooking.
Meanwhile, place frozen peas in a strainer and run cold water over them
to thaw. Let drain.
When mushrooms are browned, remove and add olive oil and 1 tsp. butter
to same skillet. Add sturgeon and brown lightly, approximately 2 minutes
per side. Remove fish from skillet. If there are any browned on specks in
the pan, wipe out, with a paper towel or quickly wash out.
Return skillet to heat and add Dijonne mix, milk, and 3/4 cup water to
it. Stir to blend and heat to boiling on med-high heat. Turn to low and
return sturgeon, mushrooms, and peas to the skillet. Spoon sauce over fish
to cover. Cover skillet partially and cook for 20 minutes. Just before
serving, stir in green onions.
To serve, place a bed of potatoes on each plate. Spoon fish, sauce, and
vegetables over the potatoes, leaving some of the potatoes around the
edges uncovered so you can see the pretty contrast between the yellow
sauce and the potatoes. This dish looks great served with pencil thin
asparagus spears. Serves 4.
