- 1 Red in a Net, netting removed. Do not separate the fish.
- Tin Foil
- 3 Sauces as follows.
Preheat oven to 350 degrees. Carefully wrap the salmon in foil, place on a baking sheet and heat 30-40 minutes until warmed through. Remove foil and place on a serving platter. Arrange 3 bowls with the Sauces Elegant around the fish to be drizzled over each serving. Slice the fish in 1 inch slices per person. Serve choice of sauce or sauces drizzled prettily over the fish.
HERBED HOLLANDAISE SAUCE:
- ½ cup butter
- 1 ½ tbsp fresh lemon juice
- ¼ tsp tarragon, dill weed or basil crushed.
- Generous dash of white pepper
- 3 egg yolks, well drained of the whites
- 1 Tbsp chopped fresh parsley
In a small saucepan, heat butter with lemon juice, choice of herbs and pepper until bubbly. Add slowly to egg yolks, beating constantly with a wire whisk. Stir in parsley. Makes ¾ cup.
EGG AND PARSLEY SAUCE:
- ¼ cup butter or margarine
- 3 Tbsp flour
- ½ tsp salt
- Dash white pepper
- 1 ½ cups milk
- 1/3 cup chopped parsley
- 3 hard cooked eggs chopped
Melt butter; add flour, salt and pepper. Cook and stir until smooth. Gradually add milk to flour mixture. Cook and stir until thickened; cook 5 minutes longer. Add parsley and eggs. Makes 2 cups.
SAUCE VERTE:
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 Tbsp chopped parsley
- 2 tsp chopped green onion
- 1 tsp lemon juice
- ¼ tsp crushed dill weed
- ¼ tsp salt
- Generous dash bottled hot pepper sauce
Combine all ingredients; mix thoroughly. Chill at least 1 hour to blend flavors. Makes 2/3 cup.