Scalloped salmon or trout
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Scalloped salmon or trout
  Salmon    Trout    Fish  
Last updated 6/12/2012 12:45:08 AM. Recipe ID 4815. Report a problem with this recipe.
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      Title: Scalloped salmon or trout
 Categories: Fish, Main dish
      Yield: 4 Servings
 
    1/2 lb Cold cooked salmon or trout
           - (sea or river trout)
    1/2 lb Florentine fennel
           - (trimmed weight)
    1/2 lb Steaky bacon
      2 oz Butter
  1 1/2 oz Flour
    1/2 pt Whole milk
    1/4 pt Fish stock
           Lemon juice
           Dijon mustard
           Toasted or fried breadcrumbs
 
  Serves 8 as an appetizer, or 3-4 as a main course.
  
  Trim the fennel in the usual way, scraping away fibrous threads with a
  potato peeler, or remove and discard the outer layers if they are
  tired-looking or tough.  Chop the flesh into small chunks and toss in
  1/2 oz melted butter.  Half cover the pan and leave to cook gently
  for 10 minutes just shaking the pan occasionally.  Add the bacon, cut
  into snippets, increase heat and cook, stirring frequently, for
  several minutes until the bacon is cooked and the fennel is steaked
  with gold.  Season with a good squeeze of lemon and plenty of pepper,
  and set aside to cool before mixing with the fish, which should be
  broken into large chunks.
  
  Make a sauce with 1-1/2 oz each butter and flour, the milk and the
  stock, and simmer gently, half covered, for about 10 minutes.  Away
  from the heat, season with scant 1 teaspoon mustard, a little salt
  and plenty of pepper. Gently fold in the fish mixture and divide
  between 8 small scallop shells or cocottes or put it all into one
  large gratin dish. Cover with foil and reheat in the oven straight
  away, or if preparing ahead, set aside in a cool place until close to
  serving time.  If the mixture is cold when it goes into the oven, it
  will probably need 25 minutes or so at 425 F (220 C) gas mark 7 to
  become thoroughly heated through. Stand the dish(es) on a pre-heated
  baking sheet to help speed things up. When thoroughly hot, remove the
  foil and sprinkle the fish mixture generously with freshly toasted or
  fried breadcrumbs immediately before serving.
  




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Recipe ID 4815 (Apr 03, 2005)

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