salmon with egg and parsley sauce

Lindsey Bareham

This is really deconstructed fish pie, an old-fashioned one with hard-boiled egg and parsley in a well-flavoured white sauce, but with the mashed potatoes on the side. The sauce is lovely over poached or steamed salmon or firm white fish like cod, haddock or Pollack, with beans, tenderstem broccoli or peas.

serves 2; prep 25 mins cook 10 mins

2 salmon fillets
1 tsp salt
250ml milk
1 bay leaf
1 shallot or small onion
4 black peppercorns
10g parsley
1 egg
15g butter
10g flour

Place the skinned salmon on a plate and sprinkle both sides with salt. Cover with clingfilm and chill. Simmer the bay leaf, chopped shallot and peppercorns in the milk with a generous pinch of salt. Cover and leave for at least 20 minutes.

Boil the egg for 6 minutes, drain, crack all over and immediately peel. Chop the egg. Pick the leaves off the parsley stalks and finely chop.

Strain the milk into a jug. Melt the butter in a clean pan. Briskly stir in the flour and gradually beat in the milk, stirring as it gently simmers and thickens; if necessary use a globe whisk to disperse lumps. Cook for 5 minutes then fold in the parsley and egg, season to taste with salt and pepper.

Cover to keep warm. Boil the kettle while you rinse the fish and pat dry. Place boiling water in the steamer pan and the fish in the steamer tray. Cook, covered, for 5-8 minutes until just done. Serve with hot sauce.

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