| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | American | Seafood | 4 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1/4 | Onion; sliced | |
| 1 | Stalk celery; shredded | |
| Salt & pepper to taste (up to) | ||
| 3 | sl | Lemon |
| 4 | (6 to 8 oz) salmon steaks | |
| 2 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Fish broth-reserved from poaching |
| 1 | c | Light cream |
| 1/4 | c | White wine-optional |
| 1 | ds | Worcestershire |
| Salt & pepper to taste | ||
| Capers for garnish |
INSTRUCTIONS
Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly for 5 min. Reduce heat. Add salmon steaks & poach for 8 min. Remove salmon to buttered baking dish & keep warm. Reserve liquid. Cook butter & flour together to form a roux, but do not brown. Add reserved poaching liquid & cream. Whisk together rapidly to prevent lumps. Add wine if desired, but don't boil once wine has been added. Add Worcestershire, salt & pepper to taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15 min. CLAM BOX MISSION & FIFTH; CARMEL: WINE: PAUL MASSON PINOT CHARDONNAY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“The great mystery is not unanswered prayer; it’s unfinished prayer”