| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | French | Seafood, Other sauce, Marinades | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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) Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 07:56:37 -0500 From: netdir@cyberspc.mb.ca (S.Pickell)
A Message from our Provider:
“The real God: don’t settle for substitutes”