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Dad’s Mushroom Masterpiece (Steamed)

Eat Wisconsin Fish / Cooking / Dad’s Mushroom Masterpiece (Steamed)

4 trout or salmon steaks, 6-8 ounces each

One to two cups of water are needed to steam the fillets, depending on the pan used. For each cup add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes or until they flake easily when tested with a fork.

Mushroom Sauce

2 cups fresh mushrooms
1 tablespoon Dijon mustard
1 tablespoon all-purpose flour
1/4 cup sour cream
1 tablespoon white wine
1/4 cup chopped onion
2 tablespoons butter
1/4 teaspoon salt
1/3 cup milk
1/8 teaspoon pepper

In a small saucepan, cook and stir mushrooms and onion in the butter over medium heat until the onion is tender, about 5 minutes. Stir in the flour, salt and pepper. Blend in milk. Cook over medium heat, stirring constantly until thickened, about 3 minutes. Remove from heat and stir in sour cream, mustard and wine. Pour the sauce over the steamed fillets and serve.

Cranberry Sauce

1 cup apple juice
2 cups fresh cranberries
1/2 cup sugar
1/4 cup lemon juice
3/4 teaspoon cinnamon


  1. To prepare the cranberry sauce, add apple juice to a small pan. Stir in lemon juice, cinnamon and sugar and bring to a boil. Reduce to medium heat and add the cranberries. Cook until cranberry skins pop (about 5 minutes). Partially mash the berries and stir for another 2-3 minutes. Place fillets on a bed of romaine lettuce and cover with cranberry sauce.
  2. The sauce can be made ahead of time and refrigerated, providing a tasty combination of warm fish and cool sauce.