| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Seafood | 1 | Servings | |
INGREDIENTS
| 2 | c | Water |
| 1 | t | Salt |
| 6 | Bruised peppercorns | |
| 2 | Sprigs parsley | |
| 4 | Salmon steaks, 6-8oz ea | |
| 1 | pn | Sugar |
| 1/2 | c | Dry white vermouth |
| 1/2 | c | Half & half |
| 2 | T | Butter |
| 1/4 | lb | Cooked shrimp, peeled & |
| Deveined), Deveined | ||
| 1/2 | t | Dried dill weed |
| 1 | t | Rinsed, chopped capers |
| Salt & pepper to taste | ||
| Fresh cooked vegetables |
INSTRUCTIONS
Boil water in large skillet with salt, peppercorns & parsley; ease in steaks & cover. When water begins to reboil, adjust heat to low; poach fish 5 minutes. Remove from heat & pour off all but 1/2 cup liquid; add sugar & vermouth. Baste fish with mixture; let stand, covered, 5 minutes. Remove fish to heated serving platter. Remove parsley sprigs & peppercorns from remaining liquid & discard. Return liquid to heat & bring to boil. Spoon 1-2 Tbls. hot liquid into half & half to heat it up; pour mixture back into skillet. Heat, beating with wire whisk, until it reduces to about half. Beat in butter, bit by bit. Adjust heat to medium. Wash & pat dry shrimp; add shrimp to sauce, along with dill weed & capers. Season to taste with salt & pepper. Remove from heat; let stand, covered, about 5 minutes, until shrimp are heated. Spoon sauce over fish; serve immediately with fresh cooked vegetables as garnish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 288
Calories From Fat: 213
Total Fat: 24.2g
Cholesterol: 203.9mg
Sodium: 3071.3mg
Potassium: 163.8mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 15.9g