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Creamed Salmon Casserole
RecipesFromScratch.com9/23/06
3 cans of pink salmon
1 stick of butter
1/2 pound of fresh white mushrooms
1 tablespoon of flour
1 1/2 cups of milk
salt and pepper to taste
1 cup of heavy cream
1/2 cup of Chablis
1 lemon, sliced
juice from one lemon
Melt 1 stick of butter, add sliced mushrooms. Sauté for 5 minutes. Stir in slowly, 1 tablespoon of flour. Add milk, stir until the mixture thickens slightly. Add salt and pepper to taste and Chablis, if desired. Remove skin and small bones from salmon and cut into small pieces. Add to white cream sauce. After adding the salmon, add 1 cup of heavy cream. Transfer the mixture to a casserole. Put lemon slices on top of mixture. Put in warm oven for about 5 minutes. Just before serving, add the juice of 1 lemon to the top of the mixture in casserole. Serve with rich and fresh green peas. Serves 6 |
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