*(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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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