4 salmon steaks, each about 1/2 lb. & 1 1/2" thick
4 sprigs fresh thyme or 1/2 tsp. dried
4 sprigs fresh parsley
6 peppercorns
1 bay leaf
Salt to taste, if desired
2 tbsp. white wine vinegar
5 c. water, approx.
Caper sauce (see recipe)

1. Put the salmon pieces in one layer in a skillet or casserole and add the remaining ingredients except the Caper Sauce. There should be enough water to barely cover.

2. Bring to the simmer and cover closely. Let simmer about 7 minutes. Drain and serve with Caper Sauce spooned over. Yield: 4 servings.

CAPER SAUCE:

1 tbsp. butter
2 tbsp. flour
1/8 tsp. paprika, preferably imported
3/4 c. fish broth or bottled clam juice
Salt to taste, if desired
Freshly ground pepper to taste
1 egg yolk
3/4 c. heavy cream
3 tbsp. drained capers, squeezed to extract excess liquid

1. Melt the butter in a saucepan and add the flour and paprika, stirring with a wire whisk. When blended, add the fish broth, stirring rapidly with the whisk. Add salt and pepper.

2. Beat the egg in a small bowl and add the cream, stirring to blend. Add this to the sauce. Bring to the simmer, stirring constantly, until slightly thickened. Do not boil or the sauce may curdle. Add the capers, stir and remove from the heat. Yield: About 1 1/2 cups.