50

GLAZED SALMON WITH SAUCE VERTE

4 salmon steaks (about 2 lbs)

1 tsp unflavoured gelatine

1 c dry white wine

pitted ripe olives

chives, parsley sprigs, lemon slices,
cucumber slices,

In large skillet bring 1 cup wine, 2 cups water, 1 small onion,
1 stalk celery cut-up, 2 parsley sprigs, salt, 1 bay leaf to
boiling. Reduce heat simmer covered 15 minutes. Rinse salmon
steaks in cold water drain. Add salmon to wine mixture, adding
water if necessary so liquid just covers salmon, Simmer covered
15 minutes. Remove salmon from skillet with a wide, slotted
spatula. Drain steaks. Carefully remove and discard skin.
Refrigerate until well chilled,

TO GLAZE SALMON: Sprinkle gelatin over 1/2 cup wine in small
saucepan, Heat over medium heat to dissolve. Stir in rest of
wine, Chill over ice cubes about 10 mins. or until consistency
of unbeaten egg white. Cut olives into strips. Spoon most of
gelatine mixture over chilled salmon steaks until they are well

(continued)