4 trout steaks, 6-8 ounces each ; Steaming liquid: Salted Water ; Makes 1-2 cups ; 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 filets for 9-10 minutes or until they flake easily when tested with a fork. ;

Sauce: Mushroom Sauce

Makes 1 & 1/2 cups ; 2 cups chopped fresh mushrooms ; 1/4 cup chopped onion ; 1 tablespoon Dijon-style mustard ; 1/4 cup dairy 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 ;

Directions:

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.