Ingredients:
   4 x 6-8oz Trout Steaks
   Water
   Salt

Mushroom Sauce:
   2 cups Fresh mushrooms
   1/4 cup Onion, chopped
   1 Tbsp Dijon Mustard
   1/4 cup Sour Cream
   1 tb All-purpose Flour
   1/4 tsp Salt
   2 Tbsp Butter
   1/3 cup Milk
   1 Tbsp White Wine
   1/8 tsp Pepper

Directions
1 to 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 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. Serves 4.