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Maine Salmon With Egg Sauce Recipe
Ingredients 2 bay leaves Freshly ground black pepper 2 tbsp. mixed pickling spices 1 lemon, sliced 1/4 c. chopped parsley Method In a saucepan, melt butter until bubbling. Add flour and whisk to mix. Cook, whisking for one or two minutes. Add fish stock slowly, whisking constantly and then add the cream. Add the two mustards and continue whisking and heating slowly until it thickens. Add 4 hard boiled chopped eggs, salt and pepper. Serves 4 to 6. Cooks Comments and Tips . |
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