Ingredients — fish:
• 4 fresh or frozen and thawed salmon or halibut steaks, 3/4 inch (2 cm) thick (about 6 oz/175 g each)
• 1 cup dry white wine
• 1 small yellow onion, thickly sliced
• 2 lemon slices
• 4 sprigs parsley
• 4 whole black peppercorns

Ingredients — dill sauce:

• 1 tbsp (15 ml) butter or margarine
• 1 tbsp (15 ml) all-purpose flour
• 2 tsp (10 ml) finely chopped fresh dill or 3/4 tsp (4 ml) dried dill weed
• 1/2 tsp (2 ml) sugar
• 1/8 tsp (0.5 ml) salt
• 1 large egg yolk, lightly beaten
• 1 teaspoon lemon juice

1. Rinse fish and pat dry. Poach fish: in large skillet, combine wine, onion, lemon slices, parsley and peppercorns. Bring to boil. Arrange salmon in a single layer in wine mixture. Bring to boil. Lower heat and simmer, covered, for 5 to 8 minutes or until fish flakes when tested with fork. Use slotted spatula to carefully remove salmon from the skillet; keep warm. Strain and reserve 1 cup (250 ml) cooking liquid.

2. For dill sauce: in small saucepan, melt butter over moderate heat. Whisk in flour, dill, sugar and salt, and cook for 1 minute or until bubbly. Add reserved cooking liquid. Cook, whisking constantly, until mixture starts to thicken. Slowly stir about 1/2 cup (125 ml) hot mixture into egg yolk, then return to saucepan. Cook, stirring constantly, for 1 to 2 minutes or until the mixture thickens (do not boil). Stir in lemon juice.

3. Spoon some dill sauce over salmon and serve.

Serves 4

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