EASY from page 110

adjust the amount of liquid to the
amount of fish you're cooking and the
size of your pan.
8 cups of water
4 cups of white wine
1 lemon sliced thin
1 large onion, sliced thin 1 carrot,
sliced into thin circles
1 celery stalk, sliced thin
1 tsp. salt
1 tsp. blick peppercorns
1 bay leaf
Combine these ingredients in a pan
at least three inches deep and large
enough to hold your fish without
crowding, and bring to a boil. For
large quantities of fish, you may have
to poach your salmon in batches.
Reduce heat and let simmer for 15-30
minutes until the broth is flavorful.
While the broth is cooking, prepare
the fish.

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SALMON:
Figure about 4-6 ounces of filleted
fish per person. Cut the fillet into indi-
vidual serving sizes and gently place
each piece of fish in the simmering
broth. Bring the liquid to a boil again
and reduce the heat so that the broth is 100
simmering again. Let cook for 10 min-
utes per inch of thickness of the fish.
Remove the fish from the broth with
a slotted turner and serve hot or let cool
to serve any way you prefer. If you
would like to make a whole fish side, it
helps to wrap the fish in cheesecloth —
this helps make removing the fish from
the hot broth easier. Serve with fresh
lemon wedges, cucumber sauce or your
favorite sauce.

mom

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to $5000.
Couples filing jointly receive this credit for gifts of $400. Business can claim a credit of up
Please make checks payable to: Food Bank of Oakland County, P0. Box 431385. Pontiac. MI 48343

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••1

SALMON CAKES
Using fresh salmon, these super sim-
ple salmon patties are fresh tasting, fast
and a change from the boredom of
turkey or meat patties. Make these
cakes tiny (ahead of time) and serve
with a little chopped onion and smoked
salmon as a wonderful party hors d'oeu-
vre. Vary the mustard or bread crumb
flavors for variety.
2 cups skinless, cooked flaked salmon
(see recipe for Poached Salmon,
above)

EASY on page 114