| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Water |
| 1 |
ts |
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 |
tb |
Butter |
| 1/4 |
lb |
Cooked shrimp (peeled & |
|
|
Deveined) |
| 1/2 |
ts |
Dried dill weed |
| 1 |
ts |
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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