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

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)