Salmon with Sauce, Egg, Dill or Chive

Recipe Description

Recipe Ingredients

Court bouillon: cook following ingredients in 2” of water for 20 minutes
1 onion
2 carrots, sliced
1 stalk celery
3 tablespoons sugar
salt and pepper
6 peppercorns
2 bay leaves
1 tablespoon mixed pickling spices (in cheesecloth)
juice of 1 ½ lemons

Instructions

Wrap salmon in cheesecloth and simmer, covered, in court bouillon for 20 minutes. Remove from liquid, skin. Serve fish with egg, dill or chive sauce. Egg Sauce: strain liquid, return to pan (save carrots for garnish). Beat 2 egg yolks, add a little hot liquid to eggs slowly, then add to rest of liquid, heat to boiling, remove immediately and pour over fish. Dill or Chive Sauce: mix together 1 cup mayonnaise, ¼ cup sour cream, 2 teaspoons lemon juice, 2 tablespoons dill weed or 3 tablespoons chopped chives.