| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | Fish | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Salmon fillets; skinned |
| 1/3 | c | Water |
| 2/3 | c | White wine |
| 1/2 | ts | Dried dill |
| 1 | tb | Lemon juice |
INSTRUCTIONS
From: FranKOFK@aol.com Date: Thu, 18 Jul 1996 11:07:41 -0400 Combine all ingredients in a pan and bring to a simmer. Add fish and cook 5-6 minutes for each 1/2 inch of fish thickness. (Actually, I said "the heck with it" and poached it for 10 minutes). Serve over rice. JEWISH-FOOD digest 264 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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