Friday, September 12, 2008

Alaska Bake

Serves 4.

  • 418 gm Canned pink Alaska salmon
  • 430 gm Frozen broccoli cooked and drained
  • 150 ml Dry white wine
  • 2 tbl Freshly chopped parsley
  • 15 gm Cornflour
  • 175 gm Gruyere or Edam cheese thinly sliced
  • Pre-heat the oven to 190C, 375F, Gas mark 5.
  • Drain the can of salmon and make the juice up to 150ml / 1/4 pint with water for fish stock. Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes. Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth. Heat gently, stirring all the time until the sauce thickens. Pour over the salmon and broccoli.
  • Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted. Serve immediately.

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