Dad's Mushroom Masterpiecemarinade, other sauce, seafood 4 6-8 oz. trout steaks; or sal ----steaming liqui 1 water Salt ----mushroom sauce----- 2 cup fresh mushrooms; chopped 1/4 cup chopped onion 1 tablespoon dijon mustard 1/4 cup sour cream; (dairy) 1 tablespoon all-purpose flour 1/4 teaspoon salt 2 tablespoon butter 1/3 cup 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 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) |
