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Serves 6
1 1/2 pounds cooked
salmon
2 ounces butter
1 ounce chopped onion
1 tablespoon chopped
shallots
8 ounces sliced mushrooms
1/2 cup dry white wine
1 ounce
flour
1/2 cup milk
1/2 cup heavy cream
to taste, salt and white
pepper
1 tablespoon chopped parsley
1/2 cup breadcrumbs
2 cups
cooked rice
PREPARATION
Preheat the oven to 350 degrees.
Break up the salmon. Discard any skin
and bones. Set aside.
Melt butter over medium heat in a heavy skillet. Add
onion, shallot, and mushrooms and sauté until tender. Add wine and cook
to reduce by half. Cool mixture. Add the flour. Stir well. Pour in the milk and
cream. Mix well and whisk to make a cream sauce. Season to taste with salt and
pepper, and simmer for 5 minutes.
Mix in the salmon and heat through. Spoon
salmon mixture in a casserole dish. Sprinkle with parsley, and breadcrumbs.
Bake in the oven for 15 minutes. Serve with the heated rice.
