Salmon Parisienne

* Exported from MasterCook *

SALMON PARISIENNE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Fish
Microwave

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, chopped
4 tb Fromage frais
-OR- single cream
Salt
Freshly ground black pepper
50 g Fresh white breadcrumbs
50 g 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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