| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Vegetables |
Italian |
Seafood |
6 |
Servings |
INGREDIENTS
| 16 |
oz |
Salmon |
| 1 |
|
Egg — beaten |
| 2 |
tb |
Butter |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Flour |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Milk |
| 1/4 |
ts |
Beau Monde seasoning |
| 1/4 |
c |
Onion — grated |
| 1/4 |
ts |
Hot sauce |
| 1 |
ts |
Parsley — fresh minced |
| 1 |
c |
Italian seasoned |
|
|
Breadcrumbs |
| 1 |
ts |
Dry Mustard |
|
|
Vegetable oil for frying |
| 1 |
ts |
Lemon juice |
|
|
LEMON CHEESE SAUCE—– |
| 2 |
tb |
Butter |
| 1 |
ds |
Pepper |
| 2 |
tb |
Flour |
| 2 |
|
Egg yolks |
| 1 |
c |
Milk |
| 2 |
oz |
Cheese — shredded |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Flake salmon.
Melt butter in pan over low heat. Add flour, stirring constantly.
Gradually add reserved liquid and milk. Cook over medium heat, stirring
constantly until thick. Remove from heat. Add onion, parsley, dry mustard,
lemon juice, salt, pepper, Beau Monde seasoning, and hot sauce, stirring
well after each addition. Stir in salmon, egg, and 1/2 cup breadcrumbs.
Shape into 6 patties. Dredge in 1/2 cup bread crumbs. Fry in hot oil for 5
minutes on each side. Drain. Serve with Lemon Cheese Sauce: Mix butter and
flour and cook for 1 minute. Stir in milk and cook until thick. Add
seasonings and stir. add 1/4 cup of hot mixture to egg yolk. Add to
remaining mixture. Add cheese and lemon juice and stir for 2 minutes. Pour
over salmon. Formatted by Mary Dishongh Bowles.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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