🫙 From the Spice Rack
Salmon Parisienne
213 g Canned Alaska salmon -(pink or red) 2 Scallops 4 tb White wine 15 g Butter or margarine 15 g Plain flour 2 ts Freshly chopped parsley 2 Fresh tomatoes; skinned, - de-seeded, ...
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Ingredients7 items
Ingredients
- 213g canned alaska salmon
- 4tbsp white wine
- 15g butter or margarine
- 15g plain flour
- 2tsp freshly chopped parsley
- 2fresh tomatoes; skinned,
- 50g cheddar cheese, grated
Directions
- 1
213 g Canned Alaska salmon -(pink or red) 2 Scallops 4 tb White wine 15 g Butter or margarine 15 g Plain flour 2 ts Freshly chopped parsley
- 2
skinned, - de-seeded, chopped 4 tb Fromage frais -OR- single cream Salt Freshly ground black pepper 50 g Fresh white breadcrumbs 50 g Chedda
- 3
Break the fish into flakes and set aside
- 4
Put the salmon juice into a dish along with the scallops and wine
- 5
Cover with cling film and puncture twice
- 6
Cook on MEDIUM POWER for 3 minutes
- 7
Chop the scallops and mix them into the flaked salmon
- 8
Melt the butter in a dish on HIGH POWER for 30 seconds