Categories: Fish/sea 
      Yield: 4 servings 
  
           Head, tail, backbone of fish      1/3 c  White wine 
      4 tb Butter                                   Salt and pepper 
      6    Peppercorns                         2 lb Fillets of steelhead 
      1 c  Hollandaise sauce **                     Cucumber and lemon slices 
      2    Shallots, sliced                    1    Bouquet garni 
  1 1/2 tb Flour                             1/4 ts Thyme, 
      1 c  Water                             1/2 ts Tarragon 
      4 tb Milk                              1/2 lb Mushrooms 
 
-----------------------------HOLLANDAISE SAUCE----------------------------- 
      2    Egg yokes                           1 pn Cayenne 
           Salt                              1/4 lb Cold butter, 8 pieces 
           Fresh lemon juice               
  
  This lordly French dish is prepared in a variety of ways, but basically it 
  is fish fillets served with two sauces and mushrooms in between. The 
  fillets from small salmon, walleye, lake trout, and channel cat are all 
  superb prepared in this fashion. 
    If the two sauces seem too time-consuming just note that this dish is 
  excellent if only the wine sauce is used. 
   
  Put the fish head, etc., peppercorns, and shallots into the water and wine, 
  bring to a boil, then simmer gently for 30 minutes. Strain and set aside. 
    Arrange the fillets in a shallow glass or earthenware fireproof dish that 
  has been liberally buttered.  Add the bouquet garni. 
    Pour in the reserved fish stock and poach in a 325 degree oven for 20 
  minutes. 
    Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, 
  coating and stirring a couple of times.  Reserve. 
    Prepare the hollandaise and hold it by covering with a lid. 
    Make the wine sauce by melting 2 tablespoons of butter in pan, then stir 
  in the flour and cook a few minutes.  Turn off heat, pour in the liquor 
  from the poached fillets, then stir and thicken over the fire. Add the 
  milk, then stir until it bubbles. Season to taste. 
    To assemble: lay the fillets on a fireproof dish and cover with the wine 
  sauce.  Now dot the top with mushrooms.  Ladle the hollandaise sauce over 
  all and glaze under the broiler. 
    Garnish with cucumber and lemon slices or with watercress. 
   
  HOLLANDAISE SAUCE 
   
  In a very heavy pot set over a flame tamer, whisk the eggs until they are 
  well blended, turn lemon-colored, and start to thicken. Be sure heat is 
  low. Add 1 tablespoon of lemon juice when thickening starts. 
    Start adding butter one piece at a time, whisking each piece until is 
  absorbed with the eggs.  Continue until all the butter is used up. It 
  should take about 2 minutes, at which point the sauce will be thick. If at 
  any point you sense that the is about to separate, quickly add a teaspoon 
  of cold milk or cream. 
    Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and 
  optional cayenne.  Taste to see that the sauce is lemony enough for your 
  taste.