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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)
----------------------------------------------
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


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