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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 6

4 pound whole dressed steelhead
1 1/2 cups Napa Valley white wine
1 1/2 cups fumet
1 cup heavy cream
1 tablespoon soft butter
1 tablespoon flour
to taste salt, ground white pepper
8 ounces button mushrooms
8 ounces peeled pearl onions
1 tablespoon butter
1 tablespoon parsley, chopped
1 tablespoon dill, chopped
1 tablespoon sage, chopped
10 ounces asparagus, cooked

Clean the steelhead. Place in a fish poacher or a baking pan large enough to hold the fish. Pour the fish stock and the wine over the fish. Cover and bring the liquid to 180 degrees, or to a simmer.
Time 10 minutes per inch thickness of the fish.
When cooked, remove the steelhead from the cooking liquid. Skin and arrange on a serving platter. Reduce the strained liquid to half. Add the cream. Reduce for 5 minutes.
In a small bowl, mix the butter and flour. Whisk in the cooking liquid. simmer the sauce for 10 minutes. Season with salt and pepper to taste.
Wash the mushrooms, remove the stems, and sauté in butter until done.
Cook the pearl onions in salted boiling water until tender. Drain and combine with mushrooms. Add to the sauce.
Pour over the steelhead.
Sprinkle the herbs over the fish and garnish with the steamed asparagus. Serve hot.

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