12-18-2004, 04:31 PM
[size 1]Whole steelhead and a quantity of small mushrooms sauté to buttery tenderness; cream-enriched pan drippings make the satiny sauce for an appealingly simple dish.
[/size] [li]1/3 cup butter or margarine [li]1/2 pound small whole mushrooms (or large mushrooms, sliced) [li]2 tablespoons finely chopped parsley [li]4 [li]Steelhead Fillets (each about 1/2 lb.) [li]all-purpose flour [li]1/4 teaspoon salt [li]2 tablespoons lemon juice [li]1/3 cup whipping cream [indent][font "Arial"][size 2]In a wide frying pan, melt butter over medium-high heat; add mushrooms and sauté, stirring frequently, until golden brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick fish (measured in thickest portion), allow 10 minutes total—5 minutes on each side. (Allow same ratio of thickness to time—1 inch:10 minutes—for fish of all thicknesses.) When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms, and serve. Makes 4 servings. [/size][/font][/indent][/li]
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[/size] [li]1/3 cup butter or margarine [li]1/2 pound small whole mushrooms (or large mushrooms, sliced) [li]2 tablespoons finely chopped parsley [li]4 [li]Steelhead Fillets (each about 1/2 lb.) [li]all-purpose flour [li]1/4 teaspoon salt [li]2 tablespoons lemon juice [li]1/3 cup whipping cream [indent][font "Arial"][size 2]In a wide frying pan, melt butter over medium-high heat; add mushrooms and sauté, stirring frequently, until golden brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick fish (measured in thickest portion), allow 10 minutes total—5 minutes on each side. (Allow same ratio of thickness to time—1 inch:10 minutes—for fish of all thicknesses.) When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms, and serve. Makes 4 servings. [/size][/font][/indent][/li]
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