| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Kosher, Cajun, Fish, Main dish |
10 |
Servings |
INGREDIENTS
| 2 |
cn |
Salmon–15 1/2 oz. |
| 6 |
tb |
Pareve margarine |
| 2 |
tb |
Flour |
| 1 1/4 |
c |
Onions, chopped |
| 1 |
ts |
Tomato puree |
| 1 |
|
Clove garlic, chopped |
| 2 |
|
Shallots, chopped |
| 1/4 |
ts |
Tabasco sauce |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Parsley, chopped |
| 1 |
c |
Water |
| 1/2 |
c |
Celery, chopped |
INSTRUCTIONS
Melt margarine in pan and remove from heat. Stir in flour until smooth
Return to heat and cook until dark brown, stirring constantly. Lower heat;
stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to
15 min., stirring often.
Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into
roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco
sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot
cooked rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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