From Good Harbor Vineyards, Lake Leelanau
1 pound whitefish fillets
1/4 teaspoon salt
2 tablespoons chopped onion
1/2 cup Good Harbor Birch White wine
1/4 pound fresh mushrooms, sliced
1 teaspoon lemon juice
3 tablespoons butter, heated
2 tablespoons flour
1/2 cup heavy cream
pepper for seasoning
Arrange fillets in a single later in a large frying pan. Sprinkle with salt and chopped onion. Add wine to pan; and add enough water to barely cover fillets. Heat to a simmer, then cover with aluminum foil, with a small hole cut in the middle as a steam vent. Simmer gently until fillets are cooked, about 5 minutes. Transfer fillets to a shallow, greased baking dish; cover and keep warm.
Reduce liquid in pan to 1/2 cup by boiling, uncovered. Pan fry mushrooms in hot butter until lightly browned. Push to one side and blend four with butter. Stir in reduced liquid and cream. cook and stir until thickened. Add seasoning and lemon juice.
Drain any liquid from fillets. Spoon hot sauce over fish. Broil 6 inches from heat until sauce is patched with brown.
Serve with Good Harbor Trillium or Riesling.