Grilled Copper River Salmon w/ Virginia Egg Sauce
Grilled Salmon with a Lemon Cream sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4-6 | Fillet | Main,Savoury | Grill | 30 mins to 1 hour |
Ingredients
- 4-6 oz. Salmon Dinner Fillets
- 1/4 C white wine
- 1/4 C fish stock
- 1 t shallot mince
- 2 T Lemon juice
- 1/4 C Heavy Cream
- 8 T Butter
- 1/2 t tabasco
- Salt and Black Pepper
- 2 hard cooked eggs, cut in 1/8's
- 3 T parsley chopped
- 1 T salmon caviar
Method
Place shallot, stock, lemon juice and wine in saucepan, reduce to almost dry. Add heavy cream and reduce by 2/3, turn off heat and slowly add butter, cubed to form a lemon butter sauce. Season with salt, pepper and lemon juice. Add egg, parsley and caviar. Place grilled fish filet on plate and spoon over with egg sauce. Serve with a flavored mash potato, sauteed spinach or zuchinni.
