|
------------------------------------------------------------------------------- Chicken broth------------------------------------------------ 10 oz Mushrooms, fresh, sliced------------------------------------- 1 Cup Onion, finely chopped---------------------------------------- 1/2 Cup Garlic, minced----------------------------------------------- 1 clove Butter------------------------------------------------------- 2 Tbsp Salmon steaks 1/2# each-------------------------------------- 4 Chablis------------------------------------------------------ 1/2 Cup Bay leaf, large---------------------------------------------- 1 Cornstarch--------------------------------------------------- 2 Tbsp Reserve 1/4 Cup broth. In skillet, saute mushrooms and cook onion with garlic in butter until tender. Arrange fish in skillet. Add remaining broth, wine, and bay leaf. Cover. Bring to boil. Reduce heat. Cook over low heat 15 minutes or until done. Discard bay leaf. Remove fish to heated platter. Mix reserved broth and cornstarch. Gradually blend into mushroom mixture. Cook, stirring, until thickened. Serve with fish. ** Sort of routine. Try fillets in poacher, reducing much of the liquid and mounting butter at end. |