Grilled Copper River Salmon w/ Virginia Egg Sauce


Four 6 oz. Copper River Sockeye Salmon Dinner Fillets
1/4 C white wine
1/4 C fish stock
1 t shallot mince
2 T Lemon juice
1/4 C Heavy Cream
8 T Butter
1/2 t tabasco
Salt and Black Pepper
2 hard cooked eggs, cut in 1/8's
3 T parsley chopped
1 T salmon caviar


Place shallot, stock, lemon juice and wine in saucepan, reduce to almost dry. Add heavy cream and reduce by 2/3, turn off heat and slowly add butter, cubed to form a lemon butter sauce. Season with salt, pepper and lemon juice. Add egg, parsley and caviar. Place grilled fish filet on plate and spoon over with egg sauce. Serve with a flavored mash potato, sauteed spinach or zuchinni.

Recipe submitted by B. Black, Houston, Texas

Serves 4-6.