Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | 6-8 oz. trout steaks; or sal ---steaming liquid----- |
\N \N | Water |
\N \N | Salt ---mushroom sauce----- |
2 cups | Fresh mushrooms; chopped |
¼ cup | Chopped onion |
1 tablespoon | Dijon mustard |
¼ cup | Sour cream; (dairy) |
1 tablespoon | All-purpose flour |
¼ teaspoon | Salt |
2 tablespoons | Butter |
⅓ cup | Milk |
1 tablespoon | White wine |
⅛ teaspoon | Pepper |
1-2 cups of water are needed to steam the fillets, depending on the pan used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes oruntil they flake easily when tested with a fork.
In a small saucepan, cook and stir mushrooms and onion in butter over medium heat until the onion is tender, about 5 minutes. Stir in flour, salt and pepper. Blend in milk. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in sour cream, mustard and wine. Pour the sauce over the steamed fillets and serve.
Serve with a spinach salad with a sweet/sour dressing, a mix of wild and long grain rice, fresh french bread, and orange sherbet for dessert.
Serves 4.
(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982)