Poached Salmon with Shrimp

2 pounds salmon steaks or fillets
1 cup water
1 cup white wine
Pinch thyme
1 bay leaf
1 teaspoon salt
2 cups strained fish stock
2 tablespoons butter, melted
2 tablespoons flour
2 egg yolks, beaten slightly
1 tablespoon lemon juice
2 teaspoons minced parsley
1 5-ounce can shrimp
Paprika garnish
Lemon cut into slices

Place cleaned salmon in skillet; add water, wine, thyme, bay leaf, and salt. Bring to a boil, turn heat down, cover and simmer gently for 12 minutes or until steaks are done (they should flake easily when tested with a fork). Strain the fish stock from skillet and set aside. Melt butter in a skillet over low heat; gradually stir in flour until smooth; slowly stir fish stock; cook gently until thick and creamy, stirring constantly. Mix egg yolks, lemon juice, and parsley together and stir slowly into sauce. Add drained shrimp and cook gently for 3 minutes. Place salmon steaks on a platter and spoon sauce over them. Garnish with paprika and lemon slices.

SERVES 6