| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Salmon piece |
| 4 |
c |
Cream light |
| 1/2 |
|
Bayleaf |
| 2 |
|
Cloves |
| 1/2 |
|
Onion sliced |
| 4 |
|
Parsley sprigs |
|
|
Thyme to taste |
| 1/4 |
c |
Butter |
| 1/4 |
c |
Flour |
| 1 |
tb |
Lemon juice |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
Arrange serving size pieces of salmon in a buttered baking dish. Season
with salt and pepper. Pour in enough cream to leave salmon slightly
exposed. Add bayleaf, cloves, onion slices, parsley and thyme. Bake at
400/F for 25 minutes, basting occasionally. Remove salmon and keep warm. In
a saucepan melt butter and stir in the flour. Gradually add 2 cups of the
cream the fish was cooked in. Stir constantly until smooth and thickened.
Season with salt and pepper and the lemon juice then simmer for 10 minutes.
Pour the sauce over the fish to serve. Garnish with lemon wedges, sliced
cucumber and sliced boiled eggs.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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