Salmon With Egg Sauce

Name: Salmon With Egg Sauce
Ingredients: 6 lbs whole salmon, cleaned and dressed; 1 medium lemon, thinly sliced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups 2% low-fat milk; 2 tablespoons parsley, chopped; 2 hard-boiled eggs, peeled and coarsely chopped; salt and pepper

8 ingredients

5 steps

Ingredients

6 lbs whole salmon, cleaned and dressed
1 medium lemon, thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
2 tablespoons parsley, chopped
2 hard-boiled eggs, peeled and coarsely chopped
salt and pepper

Directions

1

Preheat the oven to 450°F.
2

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.
3

Bake for about 45 minutes, until the fish flakes easily.
4

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.
5

Divide the salmon into serving portions and spoon the sauce over each before serving.