Prep 25 mins
Cook 15 mins
This is a quick and delicious main course dish that is made by combining a cream sauce with canned salmon or leftover cooked fish. You can use a baking dish or a pastry shell. The original recipe calls for cooked or canned salmon, but you can use any kind of fish or shellfish and it will taste great!
- 59.14 ml onion, finely minced
- 44.37 ml butter
- 44.37 ml flour
- 236.59 ml boiling milk
- 59.14 ml dry white wine or 59.14 ml dry white vermouth
- juice, from salmon can if any
- 1.23 ml salt
- 0.25 ml pepper
- 1.23 ml oregano
- 59.16-88.74 ml whipping cream
- 354.88 ml salmon, cooked or 354.88 ml salmon, canned
- 59.14 ml grated swiss cheese
- 14.79 ml butter
- sauteed mushroom, sliced hard-boiled eggs
- Preheat oven to 425 degrees.
- In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
- Stir in the flour, and cook slowly for 2 minutes without coloring.
- Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
- Now bring this sauce to a boil over moderately high heat, stirring.
- Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
- Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
- Sprinkle on the cheese and distribute the butter in pea-sized dots.
- Bake in upper third of oven for about 15 minutes, or until top is nicely browned.
Very tasty. Easy to do, too. I added the optional egg. The only thing I would change is to omit the extra butter on top before baking. Really wasn't needed, in my opinion. Made for Fall 2012 PAC game.