<H1>Warmed Red in a Net with Sauces Elegant -- Trapper's Creek Smoking Company Shopping Cart</H1>
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<p><li>1 Red in a Net, netting removed. Do not separate the fish.<br>
<li>Tin Foil<br>
<li>3 Sauces as follows.<br></p>
<p>Preheat oven to 350 degrees. Carefully wrap the salmon in foil, place on a baking sheet and heat 30-40 minutes until warmed through. Remove foil and place on a serving platter. Arrange 3 bowls with the Sauces Elegant around the fish to be drizzled over each serving. Slice the fish in 1 inch slices per person. Serve choice of sauce or sauces drizzled prettily over the fish.
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<p><b>HERBED HOLLANDAISE SAUCE:</b></p>
<li> ½ cup butter<br>
<li>1 ½ tbsp fresh lemon juice<br>
<li>¼ tsp tarragon, dill weed or basil crushed.<br>
<li>Generous dash of white pepper<br>
<li>3 egg yolks, well drained of the whites<br>
<li>1 Tbsp chopped fresh parsley <br>
<p>In a small saucepan, heat butter with lemon juice, choice of herbs and pepper until bubbly. Add slowly to egg yolks, beating constantly with a wire whisk. Stir in parsley. Makes ¾ cup.
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<p><b>EGG AND PARSLEY SAUCE: </b></p>
<p><li>¼ cup butter or margarine<br>
<li>3 Tbsp flour<br>
<li>½ tsp salt<br>
<li>Dash white pepper<br>
<li>1 ½ cups milk<br>
<li>1/3 cup chopped parsley<br>
<li>3 hard cooked eggs chopped<br></p>
<p>Melt butter; add flour, salt and pepper. Cook and stir until smooth. Gradually add milk to flour mixture. Cook and stir until thickened; cook 5 minutes longer. Add parsley and eggs. Makes 2 cups.
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<p><b>SAUCE VERTE: </b></p><br>
<p><li>1/3 cup sour cream<br>
<li>1/3 cup mayonnaise<br>
<li>1 Tbsp chopped parsley<br>
<li>2 tsp chopped green onion<br>
<li>1 tsp lemon juice<br>
<li>¼ tsp crushed dill weed<br>
<li>¼ tsp salt<br>
<li>Generous dash bottled hot pepper sauce<br></p>
<p>Combine all ingredients; mix thoroughly. Chill at least 1 hour to blend flavors. Makes 2/3 cup.
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