Serves: 5
Total Calories: 253

salmon or steelhead, filets or steaks
2 tablespoons diced garlic
3/4 cup diced onion
olive oil
1/4 cup chopped parsley
1/2 cup melted butter
3 tablespoons flour
chicken broth or stock
white wine
sliced pimiento, if desired
salt and white peper
2 egg yolk
1/2 cup cream
fresh lemon wedges

Sauté garlic and diced onions in olive oil. When lightly browned, add chopped parsley. Combine melted butter and flour to form a paste. Add to garlic and onion mixture. Thin with chicken stock until still relatively thick. Add enough white wine to gain the desired consistency. If desired, sliced pimentos may be added to brighten the flavor and color of the dish. Be careful not to over stir the pimentos as their color may turn the sauce pink. Season to taste with salt and white pepper.

In separate bowl, combine egg yolks and cream and slowly add to sauce, stirring constantly. Cook on low heat until boiling. In Dutch oven or baking dish, lay out filets or steaks flat. Cover with the sauce and bake at approximately 375°F until fish flakes. Serve with fresh lemon wedges. Note: Fresh dill can be used also in this recipe, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 253
Calories from Fat: 232

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Chukar Paella
Cougar Ranch Crab Rockefeller
Curried Halibut
Duck Gumbo
Duck With Olives
Dutch Oven Shrimp Casserole With Feta Cheese
Frontier Creamed Chicken
German Baked Chicken With Mushrooms
Jalapeño Duck
Musselshell Grilled Salmon Filet
Onion Stuffed Alaskan Halibut Filets
Pollo De Casa (Boarding House Chicken)
Pollo Supreme (Chicken Supreme)
Salmon Or Steelhead In Cream Sauce
Smoked Fish Dry Rub
South Of The Border Chicken Tortilla Casserole
Sweet And Sour Chukars
Turkey Camp Turkey Gumbo