Ingredients Jump to Instructions ↓

  1. 4 1/2 teaspoons 22ml Butter

  2. 3 tablespoons 45ml All-purpose flour

  3. 3/8 cup 88ml Fish stock

  4. 1/4 cup 59ml Dry white wine Salt - to taste Freshly-ground white pepper - to taste

  5. 4 oz 113g Fresh salmon cutlet

  6. 1/2 cup 118ml Whipping cream

  7. 2 Crepes - (homemade or store bought)

  8. 1 tablespoon 15ml Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown. This recipe yields 2 servings.


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