Poached Salmon

 Poached salmon

1 (4-5 pound) fresh or frozen dressed salmon

2 cups water

1 stalk celery, cut up

1 lemon, sliced

1 onion, sliced

1 bay leaf 

1 teaspoon salt

Egg sauce

Thaw fish. Wrap salmon in cheesecloth. Place the wrapped fish on the rack of the pan (or on strips of foil); place in pan. Add water, celery, lemon, onion, bay leaf, and salt. Cover and simmer for 25 to 30 minutes. Fish is done when it flakes easily when tested with a fork. Remove salmon from pan, wrap in foil to keep warm. 

If making egg sauce, strain cooking liquid, reserving 1 cup. Make egg sauce; keep warm.

Pull foil and cloth away from fish; carefully remove skin. Discard skin. Transfer fish to a serving platter using two large spatulas. Top with egg sauce. Sprinkle with dried dill weed, if desired . Makes 8 to 10 servings.

Egg sauce

In a saucepan melt ¼ cup butter; blend in 3 tablespoons flour, ½ teaspoon salt, and 1/8 teaspoon white pepper. Add reserved fish sock and 1 cup light cream all at once. Cook and stir till thickened and bubbly. Stir in 2 chopped hard cooked eggs; heat through.