Dad's Mushroom Masterpiece

Serving Size : 4   
Categories : For Seafood And Fish *Marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 6 oz. [672 g] trout steaks
salt

-----mushroom sauce-----
2 cups [154 g] fresh mushrooms -- chopped
1/4 cup [46 g] chopped onion
1 tablespoon Dijon mustard [15 g]
1/4 cup [56 g] sour cream -- (dairy)
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup [83 ml] milk
1 tablespoon white wine
1/8 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 or until 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)