Baked salmon rolls
1 servings
Ingredients
| Quantity | 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 | |
Directions
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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