Fillets With Egg Sauce

Recipe Ingredients

4		Trout or salmon fillets
		Egg Sauce
1/4 teaspoon	1.3ml	Dry mustard
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Milk
1		Hard-boiled egg - chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
1 tablespoon	15ml	Chopped parsley
		Few grains pepper

Recipe Instructions

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.

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

Source:
Joyce Goldstein

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