You are here

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

Rate It

Your rating: None
Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1601 Calories from Fat 1154

% Daily Value*

Total Fat 131 g201.3%

Saturated Fat 77.7 g388.3%

Trans Fat 0 g

Cholesterol 869.2 mg289.7%

Sodium 2268.9 mg94.5%

Total Carbohydrates 78 g26.1%

Dietary Fiber 5.7 g22.9%

Sugars 24 g

Protein 35 g69.4%

Vitamin A 89.8% Vitamin C 33.6%

Calcium 55.9% Iron 24.5%

*Based on a 2000 Calorie diet

New England Poached Salmon With Egg Sauce Recipe