Rheinsalm

Pan braised salmon from the *Rhine region of Germany

Instructions:

1. combine wine, water, onion, bay leaf and salt in large skillet. bring to a boil;

2. Reduce heat. Place fish in skillet, Cover. simmer until fish flakes easily when tested with a fork, about 10 minutes.

3. remove fish; keep warm. discard bay leaf and onion. Boil mixture in skillet until reduced to 1 cup.

4. Combine cream and eggs. Beat a small amount of hot broth into egg mixture; return to skillet. continue to cook, stirring constantly, until thickened, add chopped chives or green onion.

5.Place salmon on serving platter or individual plates and pour the sauce over the center of the salmon steaks leaving part of the salmon unsauced, for the contrast of colors.

*Salmon was at one time so plentiful in the Rhine river that it “glittered with silver” as some put it. However through over-fishing, dredging and pollution the fish were practically extinct. Through a large cleanup effort and restocking with Atlantic salmon the waters are now alive with fish again.

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