Yield: 2 Servings
- 213 g red alaska salmon,Canned
- 1 lg crab*
- 15 g butter (or margarine)
- 15 g plain flour
- 1 milk for stock (see recipe)
- 2 fresh tomatoes,skinned
- -de-seeded and ch
- 1 T freshly parsley,Chopped
- 1 salt
- 75 g fresh parmesan,grated
- 1 black pepper,Freshly Ground
*(ask the fishmonger to dress it for you, but retain the small legs for garnish)
Drain the can of salmon, reserving the juice. Make the juice up to 150ml (1/4 pint) with
milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to
make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the
sauce into the crab and salmon, then pile this mixture into two individual serving dishes.
Sprinkle the Parmesan over the top of the salmon mixture and place on a moderate grill
for 6-8 minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new potatoes.