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1 c. fish stock
1/2 c. dry white wine
2 slices lemon
2 sprigs tarragon
4 salmon filets
1/4 c. sour cream
2 Tbsp. capers, rinsed and
1/4 tsp. lemon juice or as
pepper to taste

Bring stock, wine, lemon slices and tarragon to a boil
in medium skillet. Lower heat to simmer and slide in salmon
filets. Cover with oiled, waxed paper and pan lid. Poach fish
gently, turning once, until just cooked. Carefully remove
filets from pan and keep warm. Over high heat reduce from pan
liquids to 1/2 cup. Strain into small bowl. Whisk in sour
cream; add capers, lemon juice and seasonings to taste. Reheat
gently and pour over filets. Clam juice may be substituted for

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