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Recipe by: jÖrben
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See below ingredients and instructions of the recipe
2 8 to 12 oz. scaled drawn 1 1/2 c Small whole fresh mushrooms
Porgies, flounder, or 2 tb Soy sauce
Rainbow trout or four 4 oz. 1 tb Lemon juice
Butterfish 1 tb Water
4 Lemon slices 1 ts Grated gingerroot
2 tb Snipped chives
1. In a large skillet place a large open steamer basket over 1 inch
water. Bring water to boiling, then reduce heat to a simmer.
Carefully place fish on the steamer basket. Top with lemon slices and
chives, then add mushrooms. 2. Cover skillet. Steam for 8 to 15
minutes or till fish is done. 3. Meanwhile, for the dipping sauce,
combine soy sauce, lemon juice, water, and gingerroot. Serve the
sauce on the side with steamed fish and mushrooms. *Better Homes and
Gardens Fresh Fish Cookbook* Submitted By MICHELLE BRUCE On
12-29-94
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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