Title: Newfoundland Poached Salmon with Egg Sauce
Categories: Canadian Fish Salmon
Yield: 4 Servings

1		Salmon
		Baked potatoes
		Turnip greens
		Carrots
		Lemon wedges
		Egg Sauce:
1/4	c	Butter or margarine
1/4	c	Flour
1/2	ts	Salt
1/4	ts	Pepper
2	c	Milk
		Chopped, hard cooked eggs
		Lemon juice

Poached Salmon Place salmon in saucepan. Cover with cold water. Cover pan. Bring water to simmering temperature over low heat. Allow about 10 minutes of cooking time per inch thickness of fish. When cooked, the fish will flake easily when tested with a fork. Drain.

Serve with Egg Sauce (see below), baked potatoes, turnip greens, and carrot, garnish with lemon wedges on a lettuce leaf.

Egg Sauce In a saucepan melt 1/4 cup butter or margarine. Blend in 1/4 cup of flour, 1/2 tsp. salt, 1/4 tsp. pepper. Gradually, stir in 2 cups of milk. Stir in the chopped , hard cooked eggs and the lemon juice. Cook, stirring constantly, until thickened.

Serves 4

bc@baccalieu.com

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