Baked Salmon with Caper Sauce

INGREDIENTS:

1 c Water
1/4 Onion; sliced
1 Stalk celery; shredded
Salt & pepper to taste
2 -(up to)
3 sl Lemon
4 (6 to 8 oz) salmon steaks
2 tb Butter
3 tb Flour
1 c Fish broth-reserved from
-poaching
1 c Light cream
1/4 c White wine-optional
1 ds Worcestershire
Salt & pepper to taste
Capers for garnish

Bring water,onion,celery,salt,pepper & lemon slices to a boil. Cook rapidly for 5 min. Reduce heat. Add salmon steaks & poach for 8 min. Remove salmon to buttered baking dish & keep warm. Reserve liquid. Cook butter & flour together to form a roux, but do not brown. Add reserved poaching liquid & cream. Whisk together rapidly to prevent lumps. Add wine if desired, but don't boil once wine has been added. Add Worcestershire, salt & pepper to taste. Pour sauce over fish & sprinkle w/ capers. Bake in 350F oven for 15 min.

CLAM BOX

MISSION & FIFTH; CARMEL: WINE:

PAUL MASSON PINOT CHARDONNAY