Chefdecuisine.com proudly presents
THE VERY BEST SALMON COOKBOOK
$8.95
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Serves 6
1 1/2 tablespoons
shallots, chopped
6 ounces mushrooms, sliced
6 8-ounce salmon steaks
1 1/2 cup dry white wine
3/4 cup
fish stock
1/2 cup green
pepper, diced
12 ounces stewed tomatoes, canned
2 teaspoons flour
2
teaspoons butter
PREPARATION
Preheat oven to 350 degrees.
Butter a large baking pan large enough to
hold the salmon steaks side by side. Sprinkle shallots and mushrooms on bottom
of pan. Wash the salmon steaks. Pat dry and arrange them in baking dish.
Pour the wine and fish stock over, and add the chopped tomatoes and green
pepper. Cover with a sheet of foil. Bring to a boil over medium heat and bake
for 10 to 12 minutes.
Skin and bone the steaks. Transfer to a serving
platter.
Strain cooking liquid and boil for 10 minutes. Thicken with the
mixture of flour and soft butter, and whip into the sauce until it is smooth
and medium thick. Cover with the sauce and serve at once.
