Serves 6

1 cup dry white wine
1 1/2 cups water
1/8 cup sugar
1 tsp. peppercorns
1 1/2 tsp. coriander seeds
1 tsp. mustard seeds
1 1/2 tsp. salt
1 onion, sliced
six 1-inch-thick salmon steaks
dill sprigs for garnish
1 lemon slice for garnish

In a saucepan combine the wine, water, sugar, peppercorns, coriander seeds, mustard seeds, salt and onion, and simmer for 15 minutes. Let cool to room temperature. Arrange the steaks in a large buttered shallow baking pan, ladle the wine mixture around them and poach the steaks, covered with a buttered piece of foil in a preheated 375-degree oven for 30 minutes.

Let the steaks cool, venting the foil, and chill them in the poaching liquid, covered, for at least 6 hours or overnight.

Discard bones from the salmon, brush steaks with some poaching liquid, and arrange on a platter. Garnish with dill sprigs and lemon slice and serve with Watercress Sauce.

Watercress Sauce | Makes about 11/2 cups

1 1/4 cups mayonnaise
1/2 cup finely chopped watercress leaves
1 Tbs. coarse-grained Dijon mustard
1 tsp. fresh lemon juice

Combine all ingredients
(Louise Fiszer)