Salmon with Sauce Vinaigrette a L'Oeuf

Sauce Vinaigrette à L’Oeuf (Vinaigrette & Egg Sauce) served with Salmon

  1. Very finely chop your shallot. Add your chopped parsley and salt and pepper. Stir in the oil and vinegar and snip in a few chives.
  2. Boil your eggs for just 3 minutes and then immediately run them under cold water. Peel and scoop out the yolks and add to your sauce, stir them in. Then chop up the whites and add to the sauce also. The sauce is now ready.
  3. On this occasion I pan fried a salmon fillet, skin side down for 5 minutes and then transferred to the oven to cook through for 6 minutes. But any fish could be used and cooked to your own liking. Pour over the sauce and serve. (as shown with crushed new potatoes and green beans)

Sauce from French Provincial Cooking by Elizabeth David