Salmon parisienne

Yield: 4 Servings

Measure Ingredient
213 grams Canned Alaska salmon (pink or red)
2 \N Scallops
4 tablespoons White wine
15 grams Butter or margarine
15 grams Plain flour
2 teaspoons Freshly chopped parsley
2 \N Fresh tomatoes; skinned, de-seeded, chopped
4 tablespoons Fromage frais OR- single cream
\N \N Salt
\N \N Freshly ground black pepper
50 grams Fresh white breadcrumbs
50 grams Cheddar cheese, grated

Drain the can of salmon, reserving the juice. Break the fish into flakes and set aside.

Put the salmon juice into a dish along with the scallops and wine.

Cover with cling film and puncture twice. Cook on MEDIUM POWER for 3 minutes. Chop the scallops and mix them into the flaked salmon. Melt the butter in a dish on HIGH POWER for 30 seconds. Stir in the flour, cook for a further 30 seconds on HIGH POWER. Add the liquor from the scallops to the flour, mixing well to prevent lumps forming.

Cook on HIGH POWER for 1 minute. Stir the sauce into the salmon and scallop mixture along with the parsley, tomatoes and fromage frais or cream. Season to taste then pile equal amounts of the mixture into shell shaped dishes.

Mix together the breadcrumbs and cheese. Sprinkle these over the scallops. Arrange the dishes on a microwave proof tray. Cook on MEDIUM POWER for 10 minutes. Brown under a conventional grill, if liked. Serve with salad.

Serves 4. Approx. 265 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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