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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SALMON-BAKE-WIN" "M" "10/23/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SALMON BAKED IN WINE" "salmon or other fish covered with seasoned bread crumbs, baked in wine"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From NYT, 242.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "3 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "buttered baking dish,"
large enough to hold the steaks
.IG "" "mixing bowl,"
for the seasonings
.IG "" "small skillet,"
for tossing bread crumbs in butter
.IG "" "hot serving plate"
.sp
.IG "2 Tbsp" "chopped red pepper"
.IG "2 Tbsp" "chopped onion"
.IG "3/4 cup" "sliced mushrooms"
.IG "2 Tbsp" "bread crumbs"
.IG "1 Tbsp" "butter"
.IG "1/2 tsp" "salt"
.IG "" "freshly ground black pepper,"
to taste
.sp
.IG "3" "salmon steaks,"
about 1-1/2 lb
.sp
.IG "1 cup" "chicken stock"
or \fIcanned chicken bouillon\fP
.IG "1/4 cup" "dry red"
or \fIwhite wine\fP
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to moderate (375 F).
.SK 2
Heat the tablespoon of butter in a skillet,
add the bread crumbs,
and toss.
Mix the buttered bread crumbs, the red pepper, onions and mushrooms,
and the salt and pepper.
Correct seasoning.
.SK 3
Place the fish in the buttered baking dish.
Spread the seasonings over the fish.
Pour the stock or bouillon and the wine around the fish.
.SK 4
Bake uncovered 25 to 35 minutes,
basting occasionally with the wine and broth mixture.
.SK 5
Transfer fish to hot serving plate.
Optionally, keep the fish hot in a warming oven while,
with the cooking liquid as the stock,
preparing a white sauce, such as a medium thickness
.I sauce cr\*(e`me 
or
.I sauce supr\*(e^me
(see recipe SAUCE-WHITE)
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
This recipe should be useful for most any fish.
The NYT cookbook is for pompano, split.
.PP
If the cooking liquid is to be made into a white sauce, 
optionally add before poaching, about the fish, 
the ingredients for making substitute white chicken stock 
(finely chopped carrots, onions and celery, and an herb bouquet;
see recipe SAUCE-STOCK-SUB).
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
20 minutes preparation.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
