1 cup water
¼ onion, sliced
1 stalk celery, shredded
Salt to taste
Pepper to taste
2 to 3 slices lemon
4 (8 ½ oz.) salmon steaks
2 tablespoons butter
3 tablespoons flour
1 cup fish broth - reserved from poaching
1 cup light cream
½ cup white wine - optional
1 dash Worcestershire sauce
Salt to taste
Pepper to taste
Capers for garnish
Method: Preheat oven to 350°F. Bring water, onion, celery, salt, pepper, and lemon slices to a boil. Cook rapidly for 5 minutes. Reduce heat. Add salmon steaks and poach for 8 minutes. Remove salmon to buttered baking dish and keep warm. Reserve liquid.
Cook butter and flour together to form a roux, but do not brown. Add reserved poaching liquid and cream and whisk together rapidly to prevent lumps. Add wine if desired, but don't allow it to boil once the wine has been added. Add Worcestershire sauce, salt, and pepper to taste. Pour sauce over fish and sprinkle with capers. Bake for 40 minutes. Remove from oven and serve. Serves 4