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Ingredients Jump to Instructions ↓

  1. 2 Salmon--

  2. 15 1/2 oz.

  3. 6 tablespoons 90ml Margarine

  4. 2 tablespoons 30ml Flour

  5. 1 1/4 cups 78g / 2.8oz Onions - chopped

  6. 1 teaspoon 5ml Tomato puree

  7. 1 Garlic - chopped

  8. 2 Shallots - chopped

  9. 1/4 teaspoon 1 1/3ml Tabasco sauce

  10. 1/4 teaspoon 1 1/3ml Pepper

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/4 cup 36g / 1 1/3oz Parsley - chopped

  13. 1 cup 237ml Water

  14. 1/2 cup 55g / 1.9oz Celery - chopped

Instructions Jump to Ingredients ↑

  1. Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly.

  2. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft about.

  3. to 15 minutes, stirring often.

  4. Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend.

  5. Add Tabasco sauce, salt, and pepper. Cover and simmer about 20 minutes Serve over hot cooked rice.

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