| 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.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”