Fillets With Egg Sauce

Course : Seafoods
Serves: 4
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4 fillets trout or salmon fillets 6 oz
-----egg sauce-----
1/4 teaspoon dry mustard
1/4 teaspoon salt
2 cups milk
1 large hard-boiled egg -- chopped
2 tablespoons butter
2 tablespoons flour
1 tablespoon chopped parsley
1 dash pepper

Preparation / Directions:

Place fillets on a greased rack and steam over salted water until fish is cooked, about 10 minutes or less. Remove from the heat and keep warm. Discard the liquid. In a saucepan combine melted butter, flour, mustard, 1/4 teaspoon salt and the pepper. Stir in 1 cup hot milk. Cook and stir over moderate heat until smoothly thickened. Add egg and parsley; mix well. Pour sauce over fish and reheat for several minutes. Adapted from a recipe in "Froze Fillets", Department of Fisheries and Oceans Canada

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