Sauce For Hot Salmon Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Flour | 4 Tablespoon | |
| 1 cup fish bouillon | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Hard boiled eggs | 2 , sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Cook butter and flour for 2 or 3 minutes.
Add the fish liquid, stir until thickened.
Season with salt and pepper.
Stir in the cream which has been mixed with the egg yolks.
Continue cooking over low heat until further thickened.
Fold in sliced hard boiled eggs and 1/2 cup chopped parsley.
To serve cold, use the Sauce Verte, plain mayonnaise or a version thereof.
Add the fish liquid, stir until thickened.
Season with salt and pepper.
Stir in the cream which has been mixed with the egg yolks.
Continue cooking over low heat until further thickened.
Fold in sliced hard boiled eggs and 1/2 cup chopped parsley.
To serve cold, use the Sauce Verte, plain mayonnaise or a version thereof.
Chef
