Sauce For Hot Salmon
|Fish bouillon||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Hard boiled eggs||2 , sliced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Cook butter and flour for 2 or 3 minutes.
Add the fish liquid, stir until thickened.
Season with salt and pepper.
Stir in the cream which has been mixed with the egg yolks.
Continue cooking over low heat until further thickened.
Fold in sliced hard boiled eggs and 1/2 cup chopped parsley.
To serve cold, use the Sauce Verde, plain mayonnaise or a version thereof.
Serving size: Complete recipe
Calories 1669 Calories from Fat 1287
% Daily Value*
Total Fat 146 g224.6%
Saturated Fat 85.1 g425.4%
Trans Fat 0 g
Cholesterol 1279.2 mg426.4%
Sodium 818.2 mg34.1%
Total Carbohydrates 57 g18.9%
Dietary Fiber 1.9 g7.5%
Sugars 2 g
Protein 35 g71%
Vitamin A 127.7% Vitamin C 20.8%
Calcium 29.1% Iron 33.2%
*Based on a 2000 Calorie diet