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Dijon Sturgeon with Blue Potatoes
submitted by: Paulette Kenyon

 

Since so many of you are having terrific luck catching sturgeon, I've written a new sturgeon recipe with this in mind. You'll be happy to know that this recipe is really easy to make and can be made in under 30 minutes. Delicious enough and pretty enough to serving to company.

I really encourage you to find blue potatoes and use those. They not only taste great, but they look so pretty in this dish. Some stores carry blue potatoes now. If you can't find blue potatoes, you can use new red potatoes.

  • 1 lb. sturgeon 1/2" thick filets, cut in half
  • 1 pkg. Knorr Dijonne mix (for chicken)
  • 1 Cup sliced mushrooms
  • 3 Cups halved and sliced blue potatoes
  • 1/2 Cup frozen peas
  • 2 green onions, sliced
  • 3 tsp. butter & 1 Tbsp. olive oil
  • 1 Cup milk
  • 1 1/4 Cups water
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.

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