Title: Baked Salmon W/ Caper Sauce
Categories: Seafood
Yield: 4 Servings

1 c Water
1/4 Onion; sliced
1 Stalk celery; shredded
Salt & pepper to taste
2 -(up to)
3 sl Lemon
4 (6 to 8 oz) salmon steaks
2 tb Butter
3 tb Flour
1 c Fish broth-reserved from
-poaching
1 c Light cream
1/4 c White wine-optional
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 , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.