Poached Salmon Steaks
|Salmon steaks/Halibut steaks||4 (Fresh Or Frozen)|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Green onion||1 , sliced|
|Skim milk||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Tablespoon|
|White wine worcestershire sauce||1 Teaspoon|
Thaw fish, if frozen. In a large skillet combine water, wine, green onion, and bay leaf. Bring to boiling. Add fish steaks. Return just to boiling; reduce heat. Simmer, covered, for 8 to 12 minutes or till fish just flakes when tested with a fork. Discard bay leaf. Remove fish from skillet; cover to keep warm.
For sauce, gently boil liquid in skillet till reduced to 1/2 cup. Combine milk, mustard, cornstarch, and white wine Worcestershire sauce. Add to liquid in skillet. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over fish. Garnish with lemon slices and sprigs of fresh dillweed, if desired.