4 6-8 oz. trout steaks; or sal
—–steaming liquid—– Water Salt —–mushroom sauce—– 2 c Fresh mushrooms; chopped
1/4 c Chopped onion
1 tb Dijon mustard
1/4 c Sour cream; (dairy)
1 tb All-purpose flour
1/4 ts Salt
2 tb Butter
1/3 c Milk
1 tb White wine
1/8 ts 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)