poached salmon with leek and red peppercorn sauce
categories:  Fish | Salmon   

Prepared: 2003-10-18

recipe from "cape breton pictorial cookbook"
a gift from my aunt babara

Ingredients:

• 6 medium salmon steaks (6oz each)
• 1 cup white wine
• 2 cups cold water
• 1 large onion, sliced
• 1 bay leaf
• 1 sprig dill

leek and peppercorn sauce ingredients:

• 10 red peppercorns
• 1 large leek, sliced
• 3 tbps. butter
• 1 small garlic clove, crushed
• 3 tbsp. flour
• 1 cup fish stock
• 1/2 cup white wine
• 1/2 cup cream, heated
• salt and pepper as needed

Preparation:

• arrange salmon steaks in a singular layer in a large skillet or roast pan
• pour wine and water over steaks
• add onion, peppercorns, bay leaf and dill
• bring to a boil
• reduce and simmer uncovered for 10 - 15 minutes or until steaks are cooked
• remove steaks from stock
• place on a warm plate to keep warm
  
  
• to prepare sauce, melt butter in medium skillet
• add sliced leeks, peppercorns and garlic
• cook over medium heat stirring occasionally until leeks are soft, 5-8 minutes
• add flour and cook over medium heat stirring for 1 minute
• remove from heat
• gradually stir in the stock and white wine
• stir constantly until sauce boils and thickens
• reduce heat, gradually add the heated cream while stirring
• season with salt and pepper