| 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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