Fish
8 lbs salmon
1 tbs salt, or as needed
Sauce
1/2 cup lemon juice
4 tbs fish stock
6 fl oz butter, cubed
Fish
Preheat oven to 325.
Scale, gut and wipe fish. Rub inside cavity with salt.
Wrap fish in lightly oiled foil.
Bake for 1 hour or until fish flakes easily with a fork.
Sauce
Warm lemon juice in a double boiler over simmering water.
Gently beat in cubes of cold butter, adding more as each one
melts. When sauce is smooth like thin cream, sieve and whisk in
stock. Ladle sauce over portions of fish or serve in a gravy
boat.
Posted by Karen
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