Salmon Queen Mary



Preparation Time: 10 mins
 
Notes:
 
Ingredients:

Supreme of salmon with sauce Queen Mary
A favourite recipe of Queen Mary, named after her.

Ingredients



  • 4 salmon steaks, each 225g, skinned and pin boned

  • 1 litres fish stock


For the sauce

  • 50 g butter

  • 50 g plain flour

  • 300 ml chicken stock

  • 50 g button mushrooms, peeled and stalks removed

  • 4 egg yolks

  • 2 tbsp double cream

  • 1 pinches nutmeg

  • 1 pinches black pepper

  • 0.5 lemons


 
 
Method:


  • 1/. Poach the salmon in the fish stock for about 7 minutes, until tender.

    2/. For the sauce, melt the butter in a medium saucepan and stir in the flour. Cook for a couple of minutes, and slowly add the stock. Cook for 2 minutes more.

    3/. Stir in the mushrooms and cook for a further 2 minutes. Remove from the heat.

    4/. Combine the egg yolks with the double cream and stir into the sauce. Season to taste with salt and freshly ground black pepper and a squeeze of lemon juice.

    5/. Serve the salmon with the sauce.

 
Serves: 4
 
     
 
 
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