Salmon with mustard-caper sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon Steaks; 1\" thick | |
| ⅓ | cup | Dry white wine |
| ¼ | cup | Whipping Cream |
| 1½ | teaspoon | Dijon Mustard |
| 2 | Egg Yolks | |
| 1 | tablespoon | Capers; drained |
| Salt & Pepper; (white if available) | ||
Directions
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 ½ 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@...> on Jan 9, 1998