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Ingredientes
- 1 c. Water
- 1/4 x Onion, sliced
- 1 stalk celery, shredded Salt & pepper to taste
- 2 x -(up to)
- 3 slc Lemon
- 4 x (6 to 8 ounce) salmon steaks
- 2 Tbsp. Butter
- 3 Tbsp. Flour
- 1 c. Fish broth-reserved from poaching
- 1 c. Light cream
- 1/4 c. White wine-optional
- 1 dsh Worcestershire Salt & pepper to taste Capers for garnish
Direcciones
- Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly for 5 minutes. Reduce heat. Add in salmon steaks & poach for 8 minutes. Remove salmon to buttered baking dish & keep hot. Reserve liquid. Cook butter & flour together to create a roux, but don't brown. Add in reserved poaching liquid & cream. Whisk together rapidly to prevent lumps. Add in wine if you like, but do not boil once wine has been added. Add in Worcestershire, salt & pepper to taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15 minutes.
- CLAM BOX
- MISSION & FIFTH; CARMEL: WINE:PAUL MASSON PINOT CHARDONNAY
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 363 | 64% |
| Total Fat 40.77g | 51% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 170mg | 7% |
| Potassium 879mg | 25% |
| Total Carbs 9.66g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.11g | 1% |
| Protein 42.85g | 69% |
