4 trout steaks, 6-8 ounces each
Steaming liquid: Salted Water Makes 1-2 cups
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.
Sauce: Mushroom Sauce
Makes 1 & 1/2 cups
2 cups chopped fresh mushrooms
1/4 cup chopped onion
1 tablespoon Dijon-style mustard
1/4 cup dairy sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup milk
1 tablespoon white wine
1/8 teaspoon pepper
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.