2 c. water
1 small stalk celery with leaves
4 sprigs parsley
3 whole peppercorns
2 salmon steaks, cut 3/4" thick, 1/2 lb. each
1 c. white or rose wine
1/2 carrot sliced
1/2" piece ginger, peeled
1 small bay leaf
In a 9x9x2 flameproof casserole, bring all ingredients except salmon to a boil. Reduce heat. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add salmon, simmer gently 5-6 minutes until fish flakes easily with a fork. Remove salmon with a slotted spatula. Serve immediately, or cool to room temperature and refrigerate, covered. Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon. May be frozen. Can also be cooled and served with lemon wedges or a dill or sorrel mayonnaise, or a cucumber and dill salad. Serves 2-4.
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