Baked salmon rolls

Yield: 1 servings

Measure Ingredient
2 pounds SALMON
¼ cup Butter
¼ cup Flour
¼ teaspoon Salt
1 Cayenne to taste
1 cup Crumbs bread buttered
¾ cup Mushrooms sliced
1 teaspoon Onion juice
½ cup Cream light
⅛ teaspoon Pepper
1 Mace to taste
4 Mushroom caps

Remove skin and bones. Cut salmon into strips ½ inch thick by 1½ inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes.

Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges.

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