| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
|
Salmon steaks ,; 8 ounces each |
| 1 |
c |
Dry white wine |
| 3 |
c |
Water |
|
|
Dill stalks |
|
|
Whole peppercorns |
INSTRUCTIONS
(Start with 4 steaks so you have enough for next day, second time around).
Arrange salmon steaks, over dill stalks, in a single layer a shallow
skillet wide enough to accommodate them without crowding. Season with salt
and pepper. Add enough wine and water to completely cover salmon; add
peppercorns. Slowly bring liquid barely to a simmer. Reduce heat to low,
cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn
heat off and let stand covered for 10 minutes or until other parts of your
meal are completely cooked. Remove 2 salmon steaks from poaching liquid and
blot both sides of fish with paper towels. Top with tomato sauce. Leave
other steaks in liquid until completely cooled to room temperature. Then
remove, and refrigerate, covered for next day.
Yield: 2 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602
Posted to MC-Recipe Digest V1 #230
Date: Sun, 29 Sep 1996 21:27:39 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”