| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fillets; or trout —clam sauce—– |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Butter |
| 1 1/2 |
c |
Clam juice |
| 1/4 |
c |
Soy sauce |
|
|
Water |
INSTRUCTIONS
Cook the cornstarch (moistened with water) and butter together to make a
roux. Gradually add the clam juice and soy sauce, stirring continually.
Use salmon, or lake trout, fillets or steaks which have been wiped with a
damp cloth. Rub with a clove of garlic and a bay leaf. Place the fish on
a wire rack over a pan of water, cover the pan and steam 10-11 minutes.
Serve with sauce.
Serves 4.
Recipes sent to me from Bill, wight@odc.net
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