Dad's Mushroom Masterpiece
Submitted by dawg78
Steamed trout or salmon fillets topped with a creamy mushroom sauce made with sour cream, Dijon mustard, and white wine. Elegant enough for date night.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minDad knew what he was doing with this one. Gently steamed trout (or salmon) fillets get draped in a velvety mushroom sauce spiked with Dijon mustard, sour cream, and a splash of white wine.
The fish stays moist and flaky from the steaming, and the sauce brings all the richness without overpowering the delicate flavor of the fillets.
It looks like something from a French bistro, but the whole thing comes together in about 35 minutes. Pair it with wild rice, a spinach salad, and some crusty bread for a complete meal.
Pro Tips
- Steam the fillets just until they flake with a fork. Overcooking is the enemy of good fish.
- Cook the mushrooms and onion in butter until the onion is soft and the mushrooms release their liquid, about 5 minutes.
- Stir the sour cream in off the heat so it doesn’t curdle. The residual warmth blends it in smoothly.
- A tablespoon of white wine adds brightness. Don’t skip it.
Ingredients
Directions
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 to 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.
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