Poached Salmon With Mock Egg Sauce Recipe
Ingredients
| 4 pound piece of pink humpback salmon, dressed | ||
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Parsley sprigs | 3 | |
| Onion | 1 Medium, sliced | |
| Lite salt | 1 Teaspoon | |
| Whole black peppercorns | 8 To taste | |
| Bay Leaf | 1 | |
| 3 Tbs. liguid Butter Buds or fat-free chicken broth | ||
| Green onion | 1 Tablespoon, chopped (Egg Sauce:) | |
| Flour | 3 Tablespoon (Egg Sauce:) | |
| Lite salt | 1/2 Teaspoon (Egg Sauce:) | |
| Skim milk | 2 1/2 Cup (16 tbs) (Egg Sauce:) | |
| 3 Egg Beaters, hard-cooked and chopped | ||
| 4 tsp. finely cut fresh dill | ||
| Tabasco | 1/2 Teaspoon (Egg Sauce:) | |
Directions
Wash salmon.
Wrap in cheesecloth.
Place salmon on rack in fish poacher or in a large kettle.
Add 2 quarts water, vinegar, parsley, onion, lite salt, peppers, and bay leaf.
Fish should be just covered with water.
Slowly bring to a boil; reduce heat, and simmer, covered, 30-40 minutes.
Remove from heat.
Let stand, partly covered, about 10 minutes.
Meanwhile, make Mock Egg Sauce.
Carefully lift salmon out of cooking liquid.
Remove cheesecloth, and place salmon on heated serving platter.
Carefully lift off top skin, and gently scrape off soft brown flesh, to expose pink meat underneath.
Spoon some Mock Egg Sauce over salmon.
If desired, garnish with lemon wedges or parsley sprigs.
Serve immediately, with remaining sauce.
Sauce: Saute onion until tender in medium saucepan in liquid Butter Buds, or chicken broth; about 5 minutes.
Remove from heat.
Stir in flour and lite salt until well blended.
Gradually stir in skim milk.
Bring to a boil, stirring constantly; reduce heat, and simmer 1 minute.
Stir in chopped cooked Egg Beaters, dill, and Tabasco.
Keep warm.
Wrap in cheesecloth.
Place salmon on rack in fish poacher or in a large kettle.
Add 2 quarts water, vinegar, parsley, onion, lite salt, peppers, and bay leaf.
Fish should be just covered with water.
Slowly bring to a boil; reduce heat, and simmer, covered, 30-40 minutes.
Remove from heat.
Let stand, partly covered, about 10 minutes.
Meanwhile, make Mock Egg Sauce.
Carefully lift salmon out of cooking liquid.
Remove cheesecloth, and place salmon on heated serving platter.
Carefully lift off top skin, and gently scrape off soft brown flesh, to expose pink meat underneath.
Spoon some Mock Egg Sauce over salmon.
If desired, garnish with lemon wedges or parsley sprigs.
Serve immediately, with remaining sauce.
Sauce: Saute onion until tender in medium saucepan in liquid Butter Buds, or chicken broth; about 5 minutes.
Remove from heat.
Stir in flour and lite salt until well blended.
Gradually stir in skim milk.
Bring to a boil, stirring constantly; reduce heat, and simmer 1 minute.
Stir in chopped cooked Egg Beaters, dill, and Tabasco.
Keep warm.
Chef
