Stuffed salmon with egg sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Dressed fish, about 4 lbs | |
| 1 | Bay leaf, crumbled | |
| 1½ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 1½ | cup | Diced celery |
| 4 | cups | Soft bread crumbs |
| 1 | Clove garlic, minced | |
| ½ | teaspoon | Rosemary |
| 1 | dash | Pepper |
| 1½ | cup | Chopped onion |
| 2 | tablespoons | Chopped parsley |
Directions
INGREDIENTS
Sprinkle 1 tsp salt over inside of fish and place in well-greased baking pan. Cook celery, onion, garlic and bay leaf in ⅓ cup butter until vegetables are tender. Add remaining salt, bread crumbs, parsley, rosemary and pepper; toss lightly. Stuff fish loosely; brush with remaining butter. Cover fins and tail loosely with foil. Bake at 350 degrees for 40 minutes or until fish flakes easily. Serve with egg sauce.
Egg Sauce Ingredients:
2 tbs butter or margarine
¼ cup half and half
2 tbs flour
1 tbs lemon juice
½ tsp salt
2 hard cooked eggs, chopped
1 dash white pepper
2 tbs diced pimento
1 cup milk
Melt butter in saucepan. Blend in flour, salt and pepper. Stir in milk and half and half. Cook, stirring constantly, until thick and smooth. Fold in lemon juice, eggs and pimento; heat.