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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Seafood 1 Servings

INGREDIENTS

7 oz Salmon filet
5 Oysters
1/2 oz Lemon juice
1 oz Cream
4 oz Fish stock
1 oz White wine
1 oz Butter
1/4 t Caviar
Sorrel leaves

INSTRUCTIONS

Poach the salmon in fish stock, white wine, lemon juice with oysters.
When it boils, remove oysters. Remove salmon when slightly underdone.
Reduce liquids for a few seconds. Add cream and reduce liquid until
thick and finish sauce by add the butter.  Separately steam the  sorrel
leaves on parchment paper.  Turn the sorrel leaves on the  plate and
place the salmon on the sorrel and add sauce. Garnish with  oysters
crowned with caviar. Source:  Celebrate San Antonio A  Cookbook by the
San Antonio Junior Forum Posted to MM-Recipes Digest  by Marie
Bordewisch <msleukie@mindspring.com> on May 18, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1035
Calories From Fat: 509
Total Fat: 57.4g
Cholesterol: 416.4mg
Sodium: 313.6mg
Potassium: 2133.6mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: 124.1g


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