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Sauce For Hot Salmon

chef.garret's picture
Ingredients
  Butter 3 Tablespoon
  Flour 4 Tablespoon
  Fish bouillon 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs)
  Egg yolks 2
  Hard boiled eggs 2 , sliced
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Salmon
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes

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