Salmon in egg sauce
Ingredients
Instructions
- Salmon
- 4 salmon steaks
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 C. chives
- Egg sauce
- 500 ml chicken stock
- 125 ml cream
- 45 g butter
- 45 g flour
- 4 boiled eggs
- 3 egg yolks
- Salt pepper
- Bring a pot of water to a boil to cook 4 hard-boiled eggs (see “Tip” for cooking hard-boiled eggs).
- Place a parchment paper on a baking sheet and oil it.
- Preheat the oven to th.6 (180°C).
- Prepare the egg sauce: in a bowl, pour the cream and the egg yolks, mix well until you obtain a homogeneous sauce and set aside.
- In a saucepan, melt the butter then add the flour. Mix well.
- Prepare the chicken broth then add it to the butter/flour sauce.
- Bring the pan to a boil while whisking the sauce with a hand whisk.
- Let simmer for 5 minutes and turn off the heat.
- Gradually pour the eggs into the broth while stirring with the whisk.
- When the mixture is homogeneous, heat it over low heat until the mixture thickens.
- Add the hard-boiled eggs, coarsely chopping them. Salt, pepper. Book.
- Place the salmon fillets on the baking sheet.
- Brush them with olive oil, sprinkle the pavers with lemon juice, then season with salt and pepper.
- Slide in the oven for 6 min.
- Once cooked, place the steaks on each plate or in a serving dish, then cover them with the egg sauce.
- Snip a few sprigs of chives on top.
Salmon in egg sauce
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