Steelhead with Wild Rice
and Mushroom Sauce Recipe

2 Steelhead or Rainbow Trout filets about 2 lbs
1 medium onion, chopped
2 cups sliced Mushrooms (portabella)
1 Can Cream of Mushroom Soup
1/2 cup milk or cream
1 cup white wine
2 tablespoons butter or margarine
1 teaspoon rosemary
1 tablespoon parsley

2 cups cooked Wild Rice, cooked with Chicken Stock
Cook the Wild Rice and set aside while preparing the fish and sauce.
Remove skin from the filets and wash with cold water. Dry the filets with paper towels. Cut the filets into serving size pieces. Heat the butter or margarine in a large skillet. Add the chopped onion with mushrooms and saute till tender. In a separate bowl combine together the wine, milk, rosemary and mushroom soup. Add the steelhead fillets to the skillet with the onions and mushrooms. Pour the sauce mixture immediately over the steelhead filets. Simmer on low heat for 15-20 minutes, till the fish flakes easily. Do not cover.

Place some Wild Rice on each plate. Add the filets. The sauce should thicken during the cooking process. Pour over the filets. Garnish with parsley. Serves four.

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This web page was last modified on Monday, February 21, 2005

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