Recipe - Salmon With Mustard-Caper Sauce

4 Salmon Steaks; 1" thick
1/3 cup Dry white wine
One fourth cup Whipping Cream
1 One half teaspoon Dijon Mustard
2 Egg Yolks
1 tablespoon Capers; drained
Salt & Pepper; (white if
available)

1. Pat fish dry & arrange in a shallow 2quart 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 24 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 One half cup
liquid.

7. Blend mustard and yolks.

8. Stir in hot liquid.

9. Stir back into liquid pan. Cook over low heat, stirring, 12 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 810 minutes per side about 45 inches from the heat.

Posted to EATL Digest by Jennie Craig jecraig@LANINC.COM on Jan 9,
1998