Preparation / 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 9-10 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)