Reduce heat to medium and cook 2 minutes, stirring constantly, adding more milk if the sauce becomes too thick. Season with salt and pepper, add chopped egg and mix.

Add the mustard, milk and cream and cook and cook until the sauce begins to thicken; Remove from the heat and fold in the eggs, season with salt and pepper. Return to the heat and gently warm until the eggs are warmed through. Serve over top of the salmon, garnish with green onions and a dish of egg sauce on the side.

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.

This egg sauce for salmon pie recipe is about to become your kitchen’s best friend. It’s uncomplicated, flexible, and tastes amazing with salmon, other different fish, steamed veggies, and even creamed eggs on toast.

Spoon the egg sauce over the salmon and sprinkle with the chives. Serve with asparagus. Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

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.

In a medium-size sauce pan, sweat green onion in hot butter, until soft but not colored, for approximately 5 minutes. Remove from heat. Well mix in flour and salt. Slowly pour in milk. Bring to a boil stirring constantly lower heat and simmer for 1 minute. Mix in chopped eggs, minced dill and Tabasco sauce. Keep warm.

Jul 14, 2005 · Stir in eggs, lemon juice, parsley, salt and pepper. Taste and adjust seasoning if desired. For thinner sauce, add more milk. Serve this light cream sauce with chopped hard-cooked eggs over Atlantic salmon.

Aug 19, 2019 · Add the egg and parsley to the sauce and adjust the seasoning. Place the fish on a serving plate and spoon the sauce over the top. The King enjoyed this dish served with hot baby potatoes and boiled parsnips.

Egg Sauce:. Melt the butter in a 1 to 11/2 quart enamel or stainless-steel saucepan. Remove from the heat, beat in 1/4 cup of the stock in which you poached the fish and stir in the chopped egg, tomato, parsley and chives.