Creamy Egg and Caper Sauce for Fish

5m
Prep Time
15-20m
Cook Time
20m
Ready In


"This is such a nice, as well as a bit different sauce to serve with fish. This can be served over poached fish which is either served warm or chilled; or over a warm baked fish if you prefer that method to cook your fish. Salmon is my favorite fish with this sauce, but any white fish is just as good. My favorite way is to wrap your fish in a foil pouch along with white wine, seasoning, and fresh herbs - bake, chill and serve with the warm egg caper sauce. This is also wonderful over smoked salmon. Delicious and easy to prepare. The sauce (depending on how much you serve on each fillet), should serve 4-8 pieces. Even though, the sauce does include eggs and heavy cream; I think overall, the dish overall is a nice light dish."

Original is 4-8 servings

Nutritional

  • Serving Size: 1 (193.2 g)
  • Calories 175.1
  • Total Fat - 16 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 22.3 mg
  • Sodium - 452.3 mg
  • Total Carbohydrate - 5.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 2.3 g
  • Protein - 3.7 g
  • Calcium - 25.8 mg
  • Iron - 0.2 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Eggs ... Use your favorite method. My method: add the eggs to a pot of cold water and bring to a boil; cook just 1 minute, then turn off the heat, put on a lid and let the eggs continue to cook for 10 minutes. Rinse the eggs with cold water to cool them down and make them easy to handle. Peel, let them cool a bit more, and then dice. This can easily be done ahead of time.

Step 2

Fish Stock/Broth ... The first thing you need to do is reduce the fish stock - you want to end up with a very concentrated flavor. Add the stock/broth to a small pot and bring to a boil, then immediate reduce to medium low and simmer until it is reduced in half. You want to end up with 1 cup of the stock/broth for the sauce. Let it cool a bit before adding to the cream sauce.

Step 3

Sauce ... Once the stock is reduced and the eggs are diced; it is time to make the sauce. Add the butter to a small pot and bring to medium heat. Once the butter is melted whisk in the flour until you have a nice consistency, cooking another minute - stirring constantly. Then slowly whisk in the reduced stock/broth and the cream. Bring back to medium heat, to combine all the flavors and warm everything back up. Reduce the heat to low and add in the eggs, capers, and season with salt and pepper. But, as I said, go easy on the salt. Keep on low until ready to serve, stirring occasionally.

Step 4

Serve ... Transfer to a gravy boat or small bowl/dish so everyone can help them selves. Baked or poached fish; warm or cold work equally as well for this recipe. Then a side of sauteed spinach with onion and bacon makes for a great dish. ENJOY! Grilling a whole fillet on a grill or in a smoker and then serving it with this sauce is wonderful. Perfect for a party or buffet type of gathering. The salmon can be warm, room temp or chilled. It is a really pretty presentation

Tips


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