MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Salmon Poached in Champagne with Capers and Tarragon
  Categories: Fish, Low-fat, Low-cal
       Yield: 4 servings
  
            -JUDI M. PHELPS
   1 1/4 lb Salmon fillets
       2 c  Champagne
     1/4 c  Fresh-squeezed lemon juice
     1/2 md Yellow onion; sliced
       1 T  Capers
       4    5-inch sprigs fresh tarragon
            Several grinds of pepper
  
   Rinse the fillets and place in a shallow pan large enough to hold
   them in one layer.  Add the champagne, lemon juice, and enough water
   to just cover the fillets.  Remove the fish and bring poaching liquid
   to a boil.  Lay the fish back in the pan in a single layer and top
   with the onion slices, capers, tarragon, and pepper.  Reduce heat to
   low, cover, and simmer 4 to 6 minutes, depending on the thickness of
   the fish.  Fish is done when mostly opaque but still barely
   transparent at the very center.  Remove fish from the liquid, along
   with onions, capers, and tarragon.  Drain well and serve immediately
   on warmed plates.  This is nice with a wild rice pilaf and a tossed
   green salad.
   
   Each serving provides:  Calories 256, protein 29 g, carbohydrate 5 g,
   sodium 102 mg, cholesterol 105 mg, fat 5 g, 19% of calories from fat.
   
   Source:  The Best 125 Lowfat Fish & Seafood Dishes.
   
   Shared and MM by Judi M. Phelps.
   jphelps@shell.portal.com, juphelps@delphi.com, or
   jphelps@best.com
  
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