Salmon In Dill Sauce

Preparation:

Preparation: Salmon in dill sauce is a delicious second course of fish typical of Thanksgiving Day (Thanksgiving day, July 4), a tradition that is said to have been started by Abigail Adams, wife of the second President of the United States. In a large saucepan mix the onion, the lemon slice, the wine and the fish broth. Bring to a boil, boil for about 1 minute and then lower the heat. Place the salmon in the cooking liquid and then simmer on low heat for about 10 minutes. Meanwhile, melt the butter over low heat in a saucepan; then add the flour and cook over low heat for a couple of minutes. Once the salmon is ready, take 1 cup (25 cl) of broth from the saucepan and pour it into the saucepan, leaving it to cook and thicken for about 3 minutes, after which lower the heat. In a bowl, beat the yolk with the cream (or cream and milk) and slowly pour the mixture into the saucepan; cook, without ever boiling, for another two minutes and at the end add salt and pepper and add the dill. Remove from heat. Take the salmon steaks with a slotted spoon or spatula, place them one by one briefly on kitchen paper (to dry them slightly), arrange them on a plate and pour the sauce over them. Serve immediately, possibly garnished with sprigs of fresh dill and lemon slices.