Salmon with an Old Fashioned Egg Sauce
(Oui Chef Season 2 Episode 2)
Although the Acadians raised cattle, sheep and pigs they themselves did not consume a lot of meat, but they did consume fish, they would have had access to smelts, eel and mackerel, the fish would have been either braised, poached or boiled. The men also hunted game.
I’m sure that salmon would have made its way ono their table but I’m not sure that egg sauce would have been served with it. Some of the first Acadians to NS came from France but I suspect this recipe did not come with them.
My mother made this in the eighties, around that time it was also THE dish to order in restaurants as well. It’s both simple and elegant.
- Preheat oven to 400 degrees
Heat the oil in an oven safe pan . Place the salmon in the pan skin side down. Sear until the skin begins to crisp, turn and sauté for another minute or so. Flip the salmon so that the skin is once again on the bottom. Place into the preheated oven and bake for 15 minutes.
- Melt the butter in a medium sized pan.
- Add the flour and cook for 2 -3 minutes stirring continuously.
- Add the mustard, milk and cream and cook and cook until the sauce begins to thicken
- Remove from the heat and fold in the eggs, season with salt and pepper.
- Return to the heat and gently warm until the eggs are warmed through.
- Serve over top of the salmon, garnish with green onions and a dish of egg sauce on the side.
- Category:Entrees, Fish, recipes