This dish is very similar in composition to the well-known julienne. Salmon can be taken here both fresh and canned.
It is necessary
- - 1 onion
- - 500 g baked or canned salmon
- - 70 g butter
- - 3 tbsp. flour
- - 1, 5 glasses of milk
- - salt and pepper to taste
- - 100 ml heavy cream
- - 50 ml of white wine
- - semi-hard cheese like gouda
Instructions
Step 1
First you need to chop the onion finely.
Step 2
Melt the butter in a saucepan. Put onions there and fry, stirring occasionally, over low heat for about 3-5 minutes.
Step 3
Then add flour to the saucepan and fry, stirring occasionally, for another 2 minutes. Then the stewpan is removed from the heat and milk is poured into it with constant stirring with a whisk. Add wine, pepper and salt. Then the saucepan is put back on the fire and the sauce is brought to a boil.
Step 4
After that, it is necessary to pour in the cream and mix thoroughly until smooth. Then remove the stewpan from the heat.
Step 5
Add crumbled fish to the sauce and mix. Salt if necessary.
Step 6
Then transfer the mass to portioned molds. Sprinkle with grated cheese. Place a couple of small slices of butter in each mold.
Step 7
The molds must be placed in an oven preheated to 180 degrees and baked for 20 minutes. The cheese should turn brown.
