Recipe - Baked Salmon W Caper Sauce

1 cup Water
One fourth Onion; cut or sliced up
1 Stalk celery; shredded
Salt & pepper to taste
2 (up to)
3 sl Lemon
4 (6 to 8 oz) salmon steaks
2 tablespoon Butter
3 tablespoon Flour
1 cup Fish brothreserved from
poaching
1 cup Light cream
One fourth cup White wineoptional
1 ds Worcestershire
Salt & pepper to taste
Capers for garnish

Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly
for 5 min. Reduce heat. Add salmon steaks & poach for 8 min. Remove salmon
to buttered baking dish & keep warm. Reserve liquid. Cook butter & flour
together to form a roux, but do not brown. Add reserved poaching liquid &
cream. Whisk together rapidly to prevent lumps. Add wine if desired, but
don't boil once wine has been added. Add Worcestershire, salt & pepper to
taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15
min.

CLAM BOX

MISSION & FIFTH; CARMEL: WINE:

PAUL MASSON PINOT CHARDONNAY

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.