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POACHED SALMON WITH EGG SAUCE (A Colonial Recipe) 4 to 5 lb. piece of salmon, dressed 2 qt. water 1/4 c. white wine vinegar 3 parsley sprigs 1 medium onion, sliced 1 Tbsp. salt 8 whole black peppers 1 bay leaf Egg Sauce: 3 Tbsp. butter 1 Tbsp. chopped green onion 3 Tbsp. flour 1 1/4 tsp. salt 2 1/2 c. milk 3 chopped, hard-cooked eggs 4 tsp. chopped fresh dill or chopped parsley 1/8 tsp. Tabasco sauce Wash salmon; wrap in cheesecloth. Place on rack in fish poacher or in large kettle. Add 2 quarts water, vinegar, parsley, onion, salt, peppers and bay leaf. (Fish should be covered with water.) Slowly bring to boiling; reduce heat and simmer, covered, 30 to 40 minutes. Remove from heat and let stand, partly covered, about 10 minutes. Meanwhile, make egg sauce. Carefully lift salmon out of liquid and remove cheesecloth. Place salmon on heated serving platter. Carefully lift off top skin and gently scrape off soft brown flesh to expose pink meat underneath. Spoon some egg sauce over salmon. Garnish with lemon wedges or parsley sprigs. Serve immediately with remaining sauce. Egg Sauce: Saute onion in butter until tender, but not brown, about 5 minutes. Remove from heat. Stir in flour and salt. Gradually stir in milk. Bring to boil, stirring con- stantly; reduce heat and simmer 1 minute. Stir in eggs, dill or parsley and Tabasco sauce. Keep warm. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |