Poached Salmon with Egg Sauce

Ingredients:
3 lb. salmon, 1/2 tsp. pepper, 1 tsp. salt, about 3 cups of cold water.
3 hard cooked eggs, chopped;
1/4 cup flour;
1 tbs. lemon juice;
1/4 cup margarine;
2 cups milk; 1/4 tsp.
pepper; 1/2 tsp. salt.
(Trout or Arctic Charr can be substituted for salmon)

Directions:
To Poach The Salmon:
Place salmon in saucepan.
Cover to top of fish with cold water. Cover pan.
Bring water to simmering temperature over low heat.
Allow about 10 minutes of cooking time per inch thickness of fish.
When cooked, the fish will flake easily when tested with a fork.
Drain after poaching.
Serve with Egg Sauce , baked potatoes, turnip greens
(or substitute) ,carrots, and garnish
with lemon wedges on a lettuce leaf.

Egg Sauce:
In a saucepan melt 1/4 cup butter.
Blend in 1/4 cup of flour, 1/2 tsp. salt, 1/4 tsp. pepper.
Gradually, stir in 2 cups of milk.
Stir in the chopped , hard cooked eggs and the lemon juice.
Cook, stirring constantly, until thickened.