Recipe - Grilled Salmon Fillets In Lettuce With Mustard Sauce

4 (4 to 6oz) salmon fillets
3 tablespoon Lemon juice
2 tablespoon White wine
4 teaspoon Olive oil
3 tablespoon Capers
One fourth teaspoon Dry mustard
Salt
16 Green leaf lettuce leaves

MUSTARD SAUCE
2 tablespoon Butter or margarine
1 One half teaspoon Flour
One fourth cup Vinegar
One fourth cup Boiling water
One half Bouillon cube
One fourth cup Dry mustard
1 tablespoon Sugar
1 Egg; beaten

To prepare salmon, rinse with cold water. Pat dry with paper towels,
and set aside. Combine lemon juice, white wine, olive oil, capers and
One fourth teaspoon mustard. Season to taste with salt. Pour over salmon and
marinate 30 minutes, turning once. Reserve marinade. Blanch lettuce
leaves in boiling water 5 seconds. Drain well. Arrange 2 leaves with
stem ends overlapping at center. Spoon about 2 teaspoons marinade
over lettuce. Place 1 salmon fillet on lettuce. Top with 1 or 2 more
teaspoons marinade, including some of capers. Roll fillet up. Place 2
leaves on top and tuck edges under fish. Bring up bottom leaf edges.
Tie packagestyle with string. Repeat with remaining lettuce,
marinade and fillets to make 4 packages in all. Set aside. To make
sauce, blend butter and flour in top of double boiler until smooth.
Add vinegar, boiling water, bouillon cube half, One fourth cup mustard,
sugar and egg. Cook and stir over hot water until sauce thickens,
about 10 minutes. Keep warm. Place salmon bundles on wellgreased
grill 4 to 5 inches from hot coals and cook 5 to 6 minutes. Turn and
cook an additional 5 to 6 minutes. Remove string and serve with
mustard sauce. ~

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip