INGREDIENTS

INSTRUCTIONS

Firstly place the flour and some seasoning in a bowl and add some eggs
mixing in with a whisk and then the milk, slowly, to stop lumps from
forming. At this point you should place this in the fridge overrnight
covered with some clingfilm.  Place the non-stick yorkshire tins into
the oven on a very high heat  with a little dripping in each of the
tins. Before adding the mix to  the tins prepare the salmon by skinning
and cutting the fillet onto  small dice and add to the mixture.  The
tins should be smoking hot as you pour the the mix full to the  the top
~ the mix should seal the edges. Working fast, place back in  the oven
on a high heat and close the door and leave closed for about  20
minutes.  While this is cooking, peel and slice the onions and cook to
death  (caramelise well) in a pan. Add the wine and stock and reduce
well  until thickened, season. Turn down the oven by 40øC and cook for
another 10 minutes - to cook the bottam.  Remove from the oven and
serve the thick onion gravy in the middle.  Converted by MC_Buster.
Per serving: 1186 Calories (kcal); 55g Total Fat; (50% calories from
fat); 68g Protein; 56g Carbohydrate; 1576mg Cholesterol; 4490mg  Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 3 1/2  Vegetable; 0
Fruit; 7 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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