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CHEESY FISHERMAN'S GRILL
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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213 g Canned red Alaska salmon
2 sm -Crab, or...
1 lg Crab*
15 g Butter or margarine
15 g Plain flour
Milk for stock (see recipe)
2 Fresh tomatoes -- skinned
- de-seeded and chopped
1 tb Freshly chopped parsley
Salt
Freshly ground black pepper
75 g Fresh Parmesan, grated
*(ask the fishmonger to dress it for you, but retain
the small legs for garnish)
Drain the can of salmon, reserving the juice. Make the
juice up to 150ml (1/4 pint) with milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour.
Gradually add the fish and milk stock to make a smooth
sauce. Add the chopped tomatoes and parsley, season
well. Mix the sauce into the crab and salmon, then
pile this mixture into two individual serving dishes.
Sprinkle the Parmesan over the top of the salmon
mixture and place under a moderate grill for 6-8
minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new
potatoes.
Serves 2. Approx 535 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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