12-18-2004, 04:23 PM
[size 1]4 Steelhead Fillets
Salt
Pepper
4 small onions
3/4 c. Butter
1 c. dry chablis
1 1/4 c. cream
1 tbsp minced dill
[/size] [indent][font "Arial"][size 2]Clean steelhead, put them in a buttered baking pan, dice onions and add over the fillets, and cover with some flakes of butter. Add chablis and bake at 375 F, in a preheated oven for 25 minutes, then remove fillets, and place them on a warm plate and cover with paper towel to keep warm.
Pour remaining liquid from baking pan into saucepan, then add the cream and reduce liquid to 1/2. Flavor with herbs, add salt and pepper if necessary. Serves 4. [/size][/font][/indent]
[signature]
Salt
Pepper
4 small onions
3/4 c. Butter
1 c. dry chablis
1 1/4 c. cream
1 tbsp minced dill
[/size] [indent][font "Arial"][size 2]Clean steelhead, put them in a buttered baking pan, dice onions and add over the fillets, and cover with some flakes of butter. Add chablis and bake at 375 F, in a preheated oven for 25 minutes, then remove fillets, and place them on a warm plate and cover with paper towel to keep warm.
Pour remaining liquid from baking pan into saucepan, then add the cream and reduce liquid to 1/2. Flavor with herbs, add salt and pepper if necessary. Serves 4. [/size][/font][/indent]
[signature]