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Melt butter in heavy saucepan; stir in flour. Remove from heat; slowly stir in milk. Cook until thickened. Add salt; pepper and eggs. Carefully slip fish into large skillet of boiling water seasoned with salt, few celery leaves, bay leaf, slice of lemon and onion. Cover, reduce heat and simmer 5 or 7 minutes only. Remove fish to platter, pour sauce over salmon; surround with hot peas. (Serves four).
Poached Salmon Steaks With Egg Sauce And Peas
2 ½ tablespoons butter
2 ½ tablespoons flour
1 ½ cups milk
1 teaspoon salt
Dash pepper
2 hard-cooked eggs, chopped
4 fresh salmon steaks (11 ½ to 2 lbs.)
3 cups cooked green peas
Melt butter in heavy saucepan; stir in flour. Remove from heat; slowly stir in milk. Cook until thickened. Add salt; pepper and eggs. Carefully slip fish into large skillet of boiling water seasoned with salt, few celery leaves, bay leaf, slice of lemon and onion. Cover, reduce heat and simmer 5 or 7 minutes only. Remove fish to platter, pour sauce over salmon; surround with hot peas. (Serves four).
