STEELHEAD NAPA VALLEY
4 pound whole dressed
1 1/2 cups Napa Valley white wine
1 1/2 cups fumet
1 tablespoon soft butter
1 tablespoon flour
salt, ground white pepper
8 ounces button mushrooms
8 ounces peeled
1 tablespoon butter
1 tablespoon parsley, chopped
tablespoon dill, chopped
1 tablespoon sage, chopped
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.