| 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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