Home >Recipes >Cedar Planked Salmon with Egg Sauce

Serves: 4

Salmon

1/4 tsp dry mustard powder

1 tsp salt

1/4 tsp freshly ground black pepper

4 (6-oz) salmon fillets, skinned

1 tbsp unsalted butter, melted

2 cedar planks soaked at least 2 hours, or overnight, so as not to flame up

olive oil

Egg Sauce

8 tbsp unsalted butter, cut into 8 pieces

1 tsp minced shallots or scallions

1/4 cup dry white wine

1/4 cup fish stock, chicken stock or low-salt canned

chicken broth

2 tbsp fresh lemon juice

1/3 cup heavy cream

1/2 tsp hot sauce (recommended: Tabasco)

salt and freshly ground black pepper

3 tbsp chopped fresh flat-leaf parsley

2 hard-cooked eggs, coarsely grated or chopped

1 tsp fresh chives, optional

1 tbsp Californian sturgeon caviar, optional

Preparation Time: Preparation Time: 15 minutes + (2 hours inactive)
Cooking Time: Cooking Time: 15 minutes

Preheat the oven to 500°F. In a small saucepan, melt 2 tbsp of the butter. Add shallots and sauté 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tbsp. Lower the heat and whisk in the remaining butter 1 tbsp at a time, adding each piece when the previous one is almost melted. Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve. Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside. Put the cedar planks in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the planks out of the oven and place them on a heat-proof surface. Turn on the oven broiler. Immediately brush the planks with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each plank. Place the planks under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the planks. Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.