SALMON WITH EGG SAUCE ( LOW CALORIE)

Salmon with Egg Sauce ( low Calorie) image

Provided by Carol Junkins

Categories Fish

Time 45m

Number Of Ingredients 19

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1 lb 3-4 pound fresh or frozen dressed salmon
2 c water
1 stick stalk celery , cut up
1 slice lemon
1 slice onion
1 bay leaf
1 tsp salt
egg sauce
paprika
parsley
lemon slices
EGG SAUCE
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1/8 tsp salt
1/8 tsp white pepper
3/4 c reserved fish cooking liquid
3/4 c skim milk
2 hard boiled eggs, chopped

Steps:

1. Thaw fish, if frozen. Wrap salmon in cheesecloth. Place the wrapped fish on rack in a poaching pan. Add water, celery, 1 lemon slice, onion, bay leaf, and salt.
2. Bring to boiling, reduce heat. Cover poaching pan and simmer for 25-30 minutes or until fish flakes easily when tested with a fork. Remove salmon from pan; wrap in foil to keep warm. Strain cooking liquid, reserving 3/4 cup. Make the Egg Sauce, keep warm.
3. Pull foil and cloth away from fish; carefully remove skin. Discard skin. transfer fish to serving platter, using two large spatulas. Top with some of the Egg Sauce; sprinkle with paprika. Garnish with parsley and additional lemon slices. Pass remaining Egg Sauce. Makes 8 servings.
4. Egg Sauce: In a saucepan melt 3 Tablespoons butter or margarine, stir in 3 Tablespoons all purpose flour, 1/8 teaspoon salt, and 1/8 teaspoon white papper. And the 3/4 cup reserved fish cooking liquid and 3/4 cup skim milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Sir in 2 hard boiled eggs, chopped; heat through.