Alaska Bake
418 g Canned pink Alaska salmon 430 g Frozen broccoli -- cooked and drained 150 ml Dry white wine 2 tb Freshly chopped parsley 15 g Cornflour 175 g Gruyere or Edam cheese -- thinly...
Ingredients
- 418g canned pink alaska salmon
- 430g frozen broccoli
- 2tbsp freshly chopped parsley
- 15g cornflour
- 175g gruyere or edam cheese
Directions
- 1
418 g Canned pink Alaska salmon 430 g Frozen broccoli -- cooked and drained 150 ml Dry white wine 2 tb Freshly chopped parsley 15 g Cornflou
- 2
Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock
- 3
Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes
- 4
Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth
- 5
Heat gently, stirring all the time until the sauce thickens
- 6
Pour over the salmon and broccoli
- 7
Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted
- 8
Serve immediately