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4th of July Salmon With Egg Sauce

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Posted 07/01/11 by ChefSnowball
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Views: 156
Venues: Fish
Meats
On The Road: Tastes of the World
Produce & All Things Green
Spices & Herbs
Categories: Bay Leaves
Dill
Eggs
Pepper
Saltwater Fish
Vegetables
Sub Categories: Carrots
Hard Boiled Eggs
Onion Family
Salmon
Places: Massachusetts, USA
Keywords: salmon, eggs, dill, cream
Servings: 4
Ingredients:
Poached Salmon
1 small onion, halved
5 peppercorns
1 bay leaf
4 whole sprigs dill (plus additional sprigs for garnish)
4 salmon steaks, cut about 1-inch thick (about 1 1/2 pounds total)

Egg Sauce
3 tablespoons butter
1/4 cup all-purpose flour
1/2 cup poaching liquid, reserved from poached salmon recipe
3/4 cup canned chicken broth, divided
1/2 cup heavy cream
1 dash salt
1/8 teaspoon pepper (preferably white pepper)
1/4 cup finely chopped carrot (about half of a small carrot)
1/4 cup finely chopped onion (about half of a small onion)
2 hard-cooked eggs, peeled and coarsely chopped
2 tablespoons chopped fresh dill

Preparation:
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.

To serve, spoon the Egg Sauce over the salmon steaks and garnish each with a fresh dill sprig, if desired.

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.
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