Stuffed Brook Trout
|Fresh mushrooms||500 Milliliter|
|Dijon mustard||15 Milliliter|
|Dry sherry||30 Milliliter|
|White wine/White vermouth||125 Milliliter|
Mix together in a dish the 1/4 cup (60 mL) butter, green onions, mushrooms, dill, mustard, pepper, salt and sherry.
Cover and microwave 5 minutes at MEDIUM-HIGH, stirring once.
In another dish, melt the 2 tablespoons (30 mL) butter 1 minute at HIGH.
Add the flour and cream, stir and microwave 3 to 4 minutes at HIGH, stirring after 2 minutes of cook ing.
When the mixture is thick and creamy, add it to the mushroom mixture.
Clean the fish and stuff them with the mushrooms.
Secure the openings with wooden picks, place the fish in a dish, one next to the other.
Heat the white wine or white vermouth, butter and sugar 2 minutes at HIGH.
Pour over the fish, cover and microwave 8 to 9 minutes at MEDIUM-HIGH, or until the fish flakes.
Serve with lemon slices.