Pacific Poached Salmon With Nannys Egg Sauce Recipes

PACIFIC POACHED SALMON WITH NANNY'S EGG SAUCE

Steps:

• Heat oven to 400 degrees F. Place cold butter in paper towel and wipe the bottom of a shallow baking dish to coat it generously. Place salmon fillets into baking dish, skin side down. Season fish with salt and pepper. Add chicken stock or broth and dill to dish (dill is optional). Place baking dish in oven for 15 to 18 minutes.
• Meanwhile, in a saucepan, melt butter over low heat. Whisk in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
• Gradually whisk in milk. Heat mixture to a boil, stirring constantly. Boil gently while stirring for 1 minute. Turn off heat and stir in chopped hard boiled eggs. Cover and set aside as sauce for salmon.
• Remove fish from oven when done and gently lift fish from baking dish with slotted spatula to place on plates. Spoon 1 to 2 tablespoons of egg sauce over each fillet. Salt and pepper to taste.

SALMON WITH EGG SAUCE

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.

4TH OF JULY SALMON WITH EGG SAUCE

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.