SALMON WITH EGG SAUCE

Salmon With Egg Sauce image

Provided by swirlycinnacakes

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

6 lbs whole salmon, cleaned and dressed
1 medium lemon, thinly sliced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% low-fat milk
2 tablespoons parsley, chopped
2 hard-boiled eggs, peeled and coarsely chopped
salt and pepper

Steps:

Preheat the oven to 450°F.
Rinse the fish and pat dry with paper towels. Lay the fish on a large piece of heavy-duty aluminum foil. Put half the lemon slices inside the fish's cavity; place the remainder on top. Fold the foil to encase the fish, securing the ends sono liquid escapes during baking. Place the package in a large roasting pan.
Bake for about 45 minutes, until the fish flakes easily.
While the fish bakes, prepare the sauce. Melt the butter in a med saucepan over med heat. Stir in the flour to form a smooth paste. Cook for about 2 minutes, then slowly stir in the milk and continue cooking, stirring constantly, until the sauce thickens, about 2 minutes more. Add the parsley, eggs, and salt and pepper to taste.
Divide the salmon into serving portions and spoon the sauce over each before serving.