Salmon With Egg Sauce Recipes

Steps:

• Preheat the oven to 500 degrees F.
• In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
• Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
• Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
• Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
• Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
• Turn on the oven broiler.
• Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
• Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

Steps:

• Cut salmon fillets into large cubes, season, and saute in an oiled nonstick skillet over medium-high until opaque throughout, about 5 minutes. Reduce heat to medium; add eggs, a splash of cream, and dill. Season and cook, stirring, until eggs are just set; serve with toast.

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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Slice off the top of each roll, then gently remove the bread inside until there is a hole large enough to accommodate a slice of salmon and an egg. Arrange the rolls on a baking sheet, reserving the tops. (If you like, whizz the middles into crumbs and keep in the freezer for another recipe.)
• Brush the inside and edges of the rolls with a little melted butter, then arrange a slice of salmon inside each one. Crack an egg into each and season. Bake for 10-15 mins or until the eggs are cooked to your liking. Scatter with snipped chives. Toast the tops, brush with the remaining butter, then cut into soldiers and use to dip into eggs.

Steps:

• 1. Thaw fish, if frozen. Wrap salmon in cheesecloth. Place the wrapped fish on rack in a poaching pan. Add water, celery, 1 lemon slice, onion, bay leaf, and salt.
• 2. Bring to boiling, reduce heat. Cover poaching pan and simmer for 25-30 minutes or until fish flakes easily when tested with a fork. Remove salmon from pan; wrap in foil to keep warm. Strain cooking liquid, reserving 3/4 cup. Make the Egg Sauce, keep warm.
• 3. Pull foil and cloth away from fish; carefully remove skin. Discard skin. transfer fish to serving platter, using two large spatulas. Top with some of the Egg Sauce; sprinkle with paprika. Garnish with parsley and additional lemon slices. Pass remaining Egg Sauce. Makes 8 servings.
• 4. Egg Sauce: In a saucepan melt 3 Tablespoons butter or margarine, stir in 3 Tablespoons all purpose flour, 1/8 teaspoon salt, and 1/8 teaspoon white papper. And the 3/4 cup reserved fish cooking liquid and 3/4 cup skim milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Sir in 2 hard boiled eggs, chopped; heat through.

Steps:

• 1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.
• 2. Add the clarified butter gradually so that it doesn't separate, mixing as you go.
• 3/4 cup (150 ml).
• 1. Bring about 3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.
• 2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.