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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.
(
Yields
4 Servings
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