Title: Fillets with Egg Sauce
Categories: Egg Fish Shellfish
Yield: 4 Servings

4		4-6 Oz.
1/4	ts	Dry Mustard
1/4	ts	Salt
2	c	Milk
1		Hard-Boiled Egg -- chopped
2	tb	Butter
2	tb	Flour
1	tb	Chopped Parsley
		Few Grains Pepper
		Trout Fillets -- or salmon
		Egg Sauce-----

Place fillets on a greased rack and steam over salted water until fish is cooked, about 10 minutes or less. Remove from the heat and keep warm. Discard the liquid.

In a saucepan combine melted butter, flour, mustard, 1/4 teaspoon salt and the pepper. Stir in 1 cup hot milk. Cook and stir over moderate heat until smoothly thickened. Add egg and parsley; mix well.

Pour sauce over fish and reheat for several minutes.

Serves 4.

(Adapted from a recipe in "Froze Fillets", Department of Fisheries and Oceans Canada)

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