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POACHED SALMON-CAPER SAUCE 1 c. fish stock 1/2 c. dry white wine 2 slices lemon 2 sprigs tarragon 4 salmon filets 1/4 c. sour cream 2 Tbsp. capers, rinsed and dried 1/4 tsp. lemon juice or as desired pepper to taste Bring stock, wine, lemon slices and tarragon to a boil in medium skillet. Lower heat to simmer and slide in salmon filets. Cover with oiled, waxed paper and pan lid. Poach fish gently, turning once, until just cooked. Carefully remove filets from pan and keep warm. Over high heat reduce from pan liquids to 1/2 cup. Strain into small bowl. Whisk in sour cream; add capers, lemon juice and seasonings to taste. Reheat gently and pour over filets. Clam juice may be substituted for stock. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!