Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Water |
| 1 teaspoon | Salt |
| 6 | Bruised peppercorns |
| 2 | Sprigs parsley |
| 4 | Salmon steaks (6-8oz ea) |
| 1 pinch | Sugar |
| ½ cup | Dry white vermouth |
| ½ cup | Half & half |
| 2 tablespoons | Butter |
| ¼ pounds | Cooked shrimp (peeled & |
| Deveined) | |
| ½ teaspoon | Dried dill weed |
| 1 teaspoon | Rinsed, chopped capers |
| Salt & pepper to taste | |
| Fresh cooked vegetables |
Boil water in large skillet with salt, peppercorns & parsley; ease in steaks & cover. When water begins to reboil, adjust heat to low; poach fish 5 minutes. Remove from heat & pour off all but ½ cup liquid; add sugar & vermouth. Baste fish with mixture; let stand, covered, 5 minutes. Remove fish to heated serving platter. Remove parsley sprigs & peppercorns from remaining liquid & discard. Return liquid to heat & bring to boil. Spoon 1-2 Tbls. hot liquid into half & half to heat it up; pour mixture back into skillet. Heat, beating with wire whisk, until it reduces to about half. Beat in butter, bit by bit. Adjust heat to medium. Wash & pat dry shrimp; add shrimp to sauce, along with dill weed & capers. Season to taste with salt & pepper. Remove from heat; let stand, covered, about 5 minutes, until shrimp are heated. Spoon sauce over fish; serve immediately with fresh cooked vegetables as garnish.
File