Creamy Egg and Caper Sauce for Fish

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