This entry was posted on Sunday, August 26th, 2007 at 4:58 am and is filed under Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups light cream
- 1 ½ cups cubed cooked salmon
- 1 ½ cups cubed cook halibut
- 1 teaspoon salt
- 1/8 teaspoon paprika
- 3 tablespoons sherry
- 3 egg yolks
Melt the butter in the top of a double broiler; stir in the flour, and gradually add 1 cup of the cream, stirring steadily until mixture reaches the boiling point. Add the salmon, halibut, salt paprika and sherry. Place over hot water and cook 5 minutes.
Beat the egg yolks and remaining cream together; stir into the fish mixture and cook until just thickened. Serve on toast. Serves 6.