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4 medium sized muskie steaks (or any variety of pike)
salt and pepper to taste
4 tablespoons butter, at room temp.
3 tablespoons minced onion
1/4 teaspoon dried thyme
1 tablespoon flour
1 can mushroom soup
1 1/2 cups milk
1 tablespoon bottled horseradish, drained
1/2 teaspoon sugar
1/3 cup grated cheese
Sprinkle the fish steaks with salt and pepper. Melt the butter in a heavy skillet. Sauté the fish steaks for 8 minutes, adding the minced onions and the thyme after the steaks are turned.Sauté the fish until nearly done. Mix together the flour, mushroom soup, milk, horseradish and sugar. Stir until smooth. Bring the sauce to a boil over medium heat, stirring constantly. Pour sauce over the fish and sprinkle with the cheese. Cover the pan and cook 10 minutes longer. Serve immediately.
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