Salmon With Egg Sauce Recipes

Steps:

• Preheat the oven to 450°F.
• Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.
• Bake for about 45 minutes, until the fish flakes easily.
• While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.
• Divide the salmon into serving portions and spoon the sauce over each before serving.

Steps:

• Preheat the oven to 500 degrees F.
• In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
• Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
• Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
• Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
• Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
• Turn on the oven broiler.
• Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
• Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Steps:

• First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
• To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
• Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.

Steps:

• DIRECTIONS FOR POACHED SALMON: In a very large skillet, bring 3 cups of water to a boil over medium-high heat. Add the onion halves, peppercorns, bay leaf, and 4 sprigs of dill. Add the salmon steaks in a single layer, making that they are covered by the liquid (add more water, if necessary.) Return the liquid to a simmer over medium-high heat; reduce the heat to medium-low, cover, and simmer the fish until the salmon is opaque throughout, 8 to 10 minutes. With a slotted spatula, remove the fish to a platter and cover loosely with foil to keep warm. Reserve the poaching liquid for the Egg Sauce.
• Make the Egg Sauce (directions follow).
• To serve, spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig, if desired.
• DIRECTIONS FOR EGG SAUCE: In a small saucepan, bring a 1/2 cup of the chicken broth to a boil (do this as you are bringing the poaching liquid for the salmon to a boil). Reduce the heat and add the chopped carrots and chopped onions and cook for about 10 minutes, or until carrots are tender; drain the vegetables and discard broth.
• In a medium saucepan, melt the butter over medium heat. Whisk in the flour. Stir in the 1/2 cup of reserved salmon poaching liquid, the remaining 1/4 cup of chicken broth, and cream. Increase the heat to high and cook, stirring constantly, until sauce comes to a boil, about 1 minute.
• Whisk in the salt, pepper, and the cooked carrots and onion. Reduce the heat to low and simmer, stirring occasionally, for 10 minutes.
• Gently stir in the chopped eggs and the chopped dill. Make about 2 cups.

Steps:

• FOR PIE:.
• Melt olive oil, saute the onions until tender.
• Peel potatoes and cook in salted water until tender, mash them up.
• Flake salmon with liquids, incorporate with the mashed potatoes and cooked onions.
• Add salt and pepper to taste.
• Place first pie shell in bottom of pie plate.
• Put potatoe salmon mixture.
• Place second pie shell on top, make incisions on top for steam.
• Beat egg, brush egg mixture all over pie. This will create a nice golden crust.
• Cook at 400o for 30 minutes.
• SAUCE:.
• Boil eggs in water for approximately 10 minutes. Remove shells, cut eggs in thin slices, put aside.
• Heat 2 cups of milk, reserve.
• In a heavy based saucepan, melt butter, whisk in flour and cook, stirring until the flour is foaming but not browned, about 1 minute.
• Off heat, add warm milk, whisk well, then bring to a boil, whisking constantly until the sauce thickens.
• Season with salt and pepper and nutmeg.
• Gentlly add sliced eggs, simmer slowly for 1-2 minutes.
• Slice salmon pie and serve with a generous amount of egg sauce on top.

Steps:

• 1. Thaw fish, if frozen. Wrap salmon in cheesecloth. Place the wrapped fish on rack in a poaching pan. Add water, celery, 1 lemon slice, onion, bay leaf, and salt.
• 2. Bring to boiling, reduce heat. Cover poaching pan and simmer for 25-30 minutes or until fish flakes easily when tested with a fork. Remove salmon from pan; wrap in foil to keep warm. Strain cooking liquid, reserving 3/4 cup. Make the Egg Sauce, keep warm.
• 3. Pull foil and cloth away from fish; carefully remove skin. Discard skin. transfer fish to serving platter, using two large spatulas. Top with some of the Egg Sauce; sprinkle with paprika. Garnish with parsley and additional lemon slices. Pass remaining Egg Sauce. Makes 8 servings.
• 4. Egg Sauce: In a saucepan melt 3 Tablespoons butter or margarine, stir in 3 Tablespoons all purpose flour, 1/8 teaspoon salt, and 1/8 teaspoon white papper. And the 3/4 cup reserved fish cooking liquid and 3/4 cup skim milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Sir in 2 hard boiled eggs, chopped; heat through.