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Ingredientes
- 2 c. Water
- 1 tsp Salt
- 6 x Bruised peppercorns
- 2 sprg parsley
- 4 x Salmon steaks (6-8oz ea)
- 1 pch Sugar
- 1/2 c. Dry white vermouth
- 1/2 c. Half & half
- 2 Tbsp. Butter
- 1/4 lb Cooked shrimp (peeled & Deveined)
- 1/2 tsp Dry dill weed
- 1 tsp Rinsed, minced capers
- Â Â Salt & pepper to taste
- Â Â Fresh cooked vegetables
Direcciones
- 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 min. Remove from heat & pour off all but 1/2 c. liquid; add in sugar & vermouth. Baste fish with mix; let stand, covered, 5 min. Remove fish to heated serving platter. Remove parsley sprigs & peppercorns from remaining liquid & throw away. Return liquid to heat & bring to boil. Spoon 1-2 Tbls. warm liquid into half & half to heat it up; pour mix back into skillet. Heat, beating with wire whisk, till it reduces to about half. Beat in butter, bit by bit. Adjust heat to medium. Wash & pat dry shrimp; add in shrimp to sauce, along with dill weed & capers. Season to taste with salt & pepper. Remove from heat; let stand, covered, about 5 min, till shrimp are heated. Spoon sauce over fish; serve immediately with fresh cooked vegetables as garnish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1035g | |
| Calories 671 | |
| Calories from Fat 356 | 53% |
| Total Fat 40.47g | 51% |
| Saturated Fat 23.92g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 278mg | 93% |
| Sodium 2864mg | 119% |
| Potassium 1033mg | 30% |
| Total Carbs 46.26g | 12% |
| Dietary Fiber 11.7g | 39% |
| Sugars 1.32g | 1% |
| Protein 36.63g | 59% |
