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Gratin Of Poached Salmon

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy	Swiss	Fish	4	Servings

INGREDIENTS

2		Poached salmon steaks -or-
2	c	Salmon cooked any other way
		about
4		Hard-cooked eggs
1		Onion
4	T	Butter, may need a bit more
1/2	T	Curry powder
5	T	Flour
2	c	Milk, heated in a small pan
		I have used table
		cream/light cream
4		up to
6	T	Dry vermouth, or dry white
		wine
		Salt
		White pepper
1		up to
2	t	Minced fresh dill weed, or a
		big pinch or two of
		dried
2/3	c	Grated swiss cheese, or
		other cheese or mix of
		cheeses as desired

INSTRUCTIONS

From: Janet Morrissey <janetm@magnus1.com>  Date: 31 May 1995 05:29:35
-0600 Here's one of my favorites.  Julia  Child made this on one of her
old shows (I think it was Julia Child  and Company) and I tried it and
loved it.  Flake the salmon, and slice or quarter the eggs.  Mince the
onion and  cook slowly in the butter in a 2-quart saucepan til limp.
Stir in  curry powder and flour. Add more butter if needed to absorb
all the  flour. Cook, stirring constantly for 2 to 3 minutes. Remove
from heat  and let cool a minute or so then blend in the hot milk with
a wire  whisk. Return to heat and simmr, stirring constantly, for 2
minutes.  Add the wine, and simmer several minutes more, stirring
frequently.  Season carefully to taste. Fold the salmon into the sauce,
fold in  the dill, and taste again for seasonings.  Spread hald the
salmon mixture in the bottom of a buttered baking  dish and spread half
of the cheese on top.  Arrange the eggs over the  cheese and spread the
rest of the salmon mixture over them and cover  with remaining cheese.
(The baking dish called for is 6-cup baking dish that is 2 inches
deep.) (The dish can be put togehter up to this point as much as 12
hours in advance. Cover tightly and refrigerate)  About 1/2 hour before
serving, place dish in the upper third level of  a 400 F oven.  Bake
until contents are bubbling and cheese has  browned lightly (the time
will vary according to the starting  temperature of the mixture, so
after 10 minutes keep a close eye on  it). Do not overcook or the
salmon will dry out and the eggs will  toughen.  REC.FOOD.RECIPES
ARCHIVES  /FISH  From rec.food.cooking archives.  Downloaded from
Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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