| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Wisconsin | Seafood | 6 | Servings |
INGREDIENTS
| 6 | 4-6 oz. salmon fillets | |
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 | c | Cheddar cheese; grated |
| 1 1/2 | c | Light cream |
| 1 | tb | Sherry; sweet |
| 1 1/2 | ts | Salt |
| 1/2 | c | Onion; grated |
| 1 | tb | Lemon juice |
| 1/2 | ts | White pepper |
| 1/2 | c | Melted butter |
INSTRUCTIONS
Melt 3 tablespoons of butter in a skillet. Mix in flour until smooth. Gradually add the cream, stirring until it reaches the boiling point. Cook over a low heat 5 minutes. Add the cheese, sherry and 1/2 ts of salt; cook until the cheese melts. Remove from the stove. Roll up salmon fillets, fasten with toothpicks, and arrange them on an elevated rack in a greased baking dish. Sprinkle with onions, lemon juice, pepper and remaining salt. Pour 1/2 cup of melted butter over top of the six fillets. Bake for 35 minutes in a 400 degree oven. Pour the cheese sauce over the fish and place under the broiler until the cheese is lightly browned. Serve with home fried potatoes and a tossed salad with fresh cherry tomatoes. Serves 6. (Adapted from a recipe in "Getting the Most From Your Great Lakes Salmon", Johnson, University of Wisconsin Sea Grant, 1982) Recipes sent to me from Bill, wight@odc.net
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