| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Grains, Eggs | Seafood | 4 | Servings | |
INGREDIENTS
| 4 | Salmon steaks; 1-inch thick | |
| 1 | sm | Onion; sliced |
| 1/2 | Lemon; sliced | |
| 1 | Bay leaf | |
| 1/4 | ts | Salt |
| 3/4 | c | Milk |
| 1 | tb | Flour |
| 2 | ts | Mustard seed |
| 1/4 | ts | Grated lemon rind |
| 1/4 | ts | Salt |
| White pepper | ||
| 1 | Egg yolk; beaten | |
| 1 | tb | Lemon juice |
| 1/2 | ts | Dill weed |
INSTRUCTIONS
Place salmon steaks in skillet. Add enough water to cover. Top with onion, lemon and bay leaf. Sprinkle with salt and bring to a boil. Cover. Reduce heat and simmer 8 minutes. Combine milk and flour in pan. Add mustard seed, rind, salt and pepper. Cook over medium heat, stirring constantly, until thick. Gradually stir 1/4 of the hot milk into beaten egg yolks; add to remaining milk mixture, stirring constantly. Cook 1 minute. Add lemon juice, mixing well. Remove steaks. Spoon sauce over salmon. Garnish with reserved lemon. HELENA DAILY WORLD, 01/27/1987, "PHILLIPS COUNTY COOKS: JUDY HOSEY OFFERS DIFFERENT RECIPES" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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