Yield: 1 Servings
Measure | Ingredient |
---|---|
4 \N | Salmon Steaks; 1\" thick |
⅓ cup | Dry white wine |
¼ cup | Whipping Cream |
1½ teaspoon | Dijon Mustard |
2 \N | Egg Yolks |
1 tablespoon | Capers; drained |
\N \N | Salt & Pepper; (white if available) |
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