March Outdoor Recipe

• Lake Trout Poached in White Wine
  
  2lb. lake trout fillets ~ 1/2 cup whipping cream
  
  1/2 lb. sliced mushrooms ~ 1 cup water
  
  1 onion sliced ~ 1/2 cup grated Swiss or Mozza cheese
  
  3 tablespoon butter ~ Salt and Pepper
  
  1 cup dry white wine ~ Lemon juice for taste
  
  1 tablespoon flour
  
  Melt 2 tablespoons of butter in saucepan and add mushrooms and onion. Stir until cooked.
  With another saucepan, layer fish fillets with cooked mushrooms and onions. Pour wine and water
  over and bring to simmer( not boil). Simmer for 8 to 14 minutes. Remove fish and keep warm in
  shallow baking dish. Strain liquid and reduce to half of volume. Beat 1 tablespoon of butter and 1 tablespoon of flour into a paste and slowly add sauce until it thickens. Add cream, then salt, pepper
  and lemon juice for taste. Pour sauce over fillets in baking dish. Sprinkle with cheese, place under
  broiler until lightly golden. Makes 4 to 5 servings.