Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      6 oz.         trout steaks -- or salmon (6 to 8)
                        -----steaming liquid-----
                        water
                        salt
                        -----mushroom sauce-----
   2      cups          fresh mushrooms -- chopped
     1/4  cup           chopped onion
   1      tablespoon    Dijon mustard
     1/4  cup           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

Preparation:

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. 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. Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982)