| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 4 | Salmon Steaks; 1" thick | |
| 1/3 | c | Dry white wine |
| 1/4 | c | Whipping Cream |
| 1 1/2 | ts | Dijon Mustard |
| 2 | Egg Yolks | |
| 1 | tb | Capers; drained |
| Salt & Pepper; (white if available) |
INSTRUCTIONS
1. Pat fish dry & arrange in a shallow 2-quart glass baking dish with meaty portions toward edges of dish. 2. Add wine. 3. Cover dish with plastic wrap & cook in microwave on high for 5 minutes. 4. Let stand, cover & cook in microwave for 2-4 minutes or until fish flakes with a fork in the thickest portion. 5. Transfer fish to platter, cover and chill. 6. Pour fish liquid & cream into a small pan, boil until reduced to 1/2 cup liquid. 7. Blend mustard and yolks. 8. Stir in hot liquid. 9. Stir back into liquid pan. Cook over low heat, stirring, 1-2 minutes or until sauce thickens slightly. 10. Stir in capers and salt and pepper to taste. 11. Cover & chill. 12. Spoon part of the sauce over fish, serve with remaining sauce. Serves 4 Source: Salmon Recipes from Alaska Note: I don't like to cook fish in microwave, so would broil fish in the glass dish for about 8-10 minutes per side about 4-5 inches from the heat. Posted to EAT-L Digest by Jennie Craig <[email protected]> on Jan 9, 1998
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