| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish, Four star | 4 | Servings | |
INGREDIENTS
| 1 1/2 | tb | Butter or margarine |
| 1 1/2 | ts | Cornstarch |
| 1/2 | c | Cold water |
| 1/3 | c | Lemon juice |
| 1 | tb | Fresh dill |
| 1/4 | ts | Salt |
| 1/8 | ts | Chervil |
| ds | Cayenne pepper | |
| 3 | sl | Lemon, sliced thin & cut in |
| Quarters | ||
| 4 | Centercut salmon steaks, 3/4" – 1" thick | |
| 2 | Whole lemons | |
| Dill sprigs |
INSTRUCTIONS
From: Gerald Edgerton <[email protected]> Date: Tue, 21 May 1996 10:44:28 -0700 For sauce: Melt butter in small saucepan. Remove from heat. Combine cornstarch with water; stir into butter in saucepan. Add lemon juice, salt, chervil and cayenne pepper and stir to blend. Bring sauce to a boil, stirring constantly. Cook until sauce thickens and turns clear. Remove from heat and lemon quarters. Cover and set aside. Cut off and discard the ends of the 2 whole lemons; cut each into 3/4"- 1" slices. Put one slice into the opening of each salmon steak and secure with toothpicks. Grill 6-8" above hot coals, using hickory chips if desired. Grill for 10-15 min., turning once, until fish flakes easily when tested with a fork. Garnish steaks with dill sprigs and spoon some of the hot lemon-dill sauce over each. Serve remaining sauce separately. Posted to Master Cook Recipes List, Digest #92
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