Dad's Mushroom Masterpiece

4 trout or salmon steaks, 6-8 ounces each
One to two 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.

Mushroom Sauce

2 cups fresh mushrooms
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour
1/4 cup sour cream
1 tablespoon white wine
1/4 cup chopped onion
2 tablespoons butter
1/4 teaspoon salt
1/3 cup milk
1/8 teaspoon pepper

In a small saucepan, cook and stir mushrooms and onion in the butter over medium heat until the onion is tender, about 5 minutes. Stir in the 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.

You might also like:
Lake Michigan Fish Chowder | Stuffed Salmon or Trout