Title: Alaska bake
 Categories: Fish, Main dish
      Yield: 4 Servings
 
    418 g  Canned pink Alaska salmon
    430 g  Frozen broccoli
           -- cooked and drained
    150 ml Dry white wine
      2 tb Freshly chopped parsley
     15 g  Cornflour
    175 g  Gruyere or Edam cheese
           -- thinly sliced
 
  Pre-heat the oven to 190C, 375F, Gas mark 5.
  
  Drain the can of salmon and make the juice up to 150ml / 1/4 pint with
  water for fish stock. Break the salmon into large chunks and arrange
  it with the broccoli in a single or 4 individual ovenproof dishes.
  Put the fish stock, wine, parsley and cornflower into a saucepan and
  blend until smooth. Heat gently, stirring all the time until the
  sauce thickens. Pour over the salmon and broccoli.
  
  Arrange the slices of cheese over the top of the dish and bake for 20
  minutes or until the cheese has melted. Serve immediately.
  
  Serves 4. Approx. 395 cals per serving