| 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 <jecraig@LAN-INC.COM> on Jan 9,
1998
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