Poached Salmon With Caper Sauce - cooking recipe

Ingredients

4 salmon steaks or 4 other fish steaks
1 cup chicken broth
1/4 cup dry white wine
1 dash pepper
4 slices lemons
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons drained capers

Preparation

Rinse fish and pat dry with paper towels.
In a 10-inch skillet combine chicken broth, wine, and pepper.
Bring to boiling; reduce heat.
Place fish in skillet; place lemon slices atop fish.
Cover and simmer for 8 to 12 minutes or until fish flakes easily when tested with a fork.
Remove fish and lemon; Keep fish warm.
Discard lemon.
Gently boil broth mixture, uncovered, until reduced to 3/4 cup (about 2 minutes).
Stir together water and cornstarch; stir into broth mixture.
Stir in capers.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Spoon sauce over fish and serve.