| 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 <jerrye@wizard.com>
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
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”