| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Swiss |
Fish |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Salmon, smoked; large |
| 20 |
sm |
Oysters, raw |
| 1 |
c |
Fish stock |
| 1 |
c |
Wine, white |
| 1 |
ts |
Parsley |
| 1 |
ts |
Shallots |
| 1 |
tb |
Onion; chopped |
| 1 |
tb |
Chives |
| 4 |
|
Peppercorns; crushed |
| 1 |
|
Garlic clove; chopped |
| 2 |
|
Cloves, whole |
| 3/4 |
c |
Cream or cream sauce |
| 2 |
tb |
Tomato paste |
| 4 |
lg |
Mushroom caps |
| 1/3 |
c |
Swiss cheese; grated |
INSTRUCTIONS
Rinse salmon slices in hot water, drain and dry. At end of each slice place
5 oysters then roll salmon over them. Arrange rolls on a shallow, greased
baking pan.
In a saucepan combine wine, stock, parsley, shallots, onion, pepper- corns,
garlic and cloves. Bring to a boil then simmer until sauce is reduced to
1/2 cup. Strain sauce into another pan then add cream or cream sauce and
tomato paste. Bring this to a boil then remove from heat. Saut# musroom
caps in butter until done then place on each salmon roll. Pour sauce over
salmon rolls, sprinkle with grated swiss cheese and broil until cheese
melts. Serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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