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New England Poached Salmon With Egg Sauce

American.Kitchen's picture
New England Poached Salmon With Egg Sauce is a savory yet fairly simple salmon recipe. Poached in a liquid of choice, the salmon is served with the flavorful egg sauce. Prepared with cream and butter and flavored with bay leaf and clove, the salmon with egg sauce is absolutely lovely!
  Butter 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Light cream 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Onions 2 Small, sliced thin
  Pepper white 1 Dash
  Bay leaf 1⁄2
  Hard-cooked eggs 2
  Whole clove 1

Heat milk and cream together with the onion slices, bay leaf, and whole clove until a film forms.
Skim the surface.
Melt butter in a saucepan, stir in flour, keeping it smooth and cook over a very low heat for a few minutes.
Pour in scalded milk mixture and cook over a low heat, stirring constantly, until mixture, bubbles.
Remove from heat, season with salt and pepper, and strain into a saucepan.
Add eggs, coarsely chopped, and heat through.
Do not cook any further.
If the sauce seems too thick, add a little more light cream.

Recipe Summary

Main Dish

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