2 c  Water
1 ts Salt
6    Bruised peppercorns
2    Sprigs parsley
4    Salmon steaks (6-8oz ea)
1 pn Sugar
1/2 c  Dry white vermouth
1/2 c  Half & half
2 tb Butter
1/4 lb Cooked shrimp (peeled &
Deveined)
1/2 ts Dried dill weed
1 ts Rinsed, chopped capers
Salt & pepper to taste
Fresh cooked vegetables

Boil water in large skillet with salt, peppercorns & parsley; ease in
steaks & cover. When water begins to reboil, adjust heat to low;
poach fish 5 minutes. Remove from heat & pour off all but 1/2 cup
liquid; add sugar & vermouth. Baste fish with mixture; let stand,
covered, 5 minutes. Remove fish to heated serving platter. Remove
parsley sprigs & peppercorns from remaining liquid & discard. Return
liquid to heat & bring to boil. Spoon 1-2 Tbls. hot liquid into half
& half to heat it up; pour mixture back into skillet. Heat, beating
with wire whisk, until it reduces to about half. Beat in butter, bit
by bit. Adjust heat to medium. Wash & pat dry shrimp; add shrimp to
sauce, along with dill weed & capers. Season to taste with salt &
pepper. Remove from heat; let stand, covered, about 5 minutes, until
shrimp are heated. Spoon sauce over fish; serve immediately with
fresh cooked vegetables as garnish.