Poached Salmon Steaks-Peggy

4 fresh or frozen salmon or halibut steaks, cut 1 inch thick, about 1 1/2 pound total

1/2 cup water

1/2 cup dry white wine

1 green onion, sliced

1 teaspoon white wine Worcestershire sauce

1/3 cup skim milk

Fresh dill weed (optional)

1 tablespoon Dijon mustard

2 teaspoons cornstarch

1 bay leaf

Lemon slices (optional)

Thaw fish. In large skillet, combine water, wine, green onion and bay leaf. Bring to boiling. Add fish steaks. Return just to boiling, reduce heat. Simmer, covered, for 8 to 12 minutes, or until fish just flakes when tested with a fork. Discard bay leaf. Remove fish from skillet. Cover to keep warm.

SAUCE:
Gently boil liquid in skillet until reduced to 1/2 cup. Combine with milk, mustard, cornstarch and white wine Worcestershire sauce. Add to liquid in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Spoon sauce over fish. Garnish with lemon slices and sprigs of fresh dill weed, if desired. Makes 4 servings.