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Boiled Salmon, Nonpareil Sauce

  • 5 pounds salmon, middle cut
  • Sliced vegetables
  • Bunch parsley
  • Aromatic herbs
  • 8 large boiled crayfish
  • Nonpareil Sauce:
  • 1 pint of Hollandaise sauce
  • Lobster or crayfish butter
  • diced crayfish tails or red lobster meat
  • mushrooms
  • diced hard-cooked egg whites
  • truffles
Place salmon in a stew pan with enough highly acidulated and salted water to cover, some sliced vegetables, and bunch of parsley with aromatics; cover with a sheet of paper. Simmer 1 hour drain. Carefully remove salmon to a folded napkin, surround with parsley leaves and the boiled crayfish. Serve with Nonpareil Sauce.

Nonpareil Sauce:
Flavor 1 pint of Hollandaise sauce slightly with lobster or crayfish butter; add a small quantity of diced crayfish tails or red lobster meat, some mushrooms, diced hard-cooked egg whites and truffles. Mix completely and serve in a sauce bowl.
Submitted by Cassyjean - Torrington, CT Jun 2, 2009
15 min 30 min 45 min

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