| 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)
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