Seafood Recipes - Baked Salmon Rolls


  • 2 lb salmon
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 cayenne to taste
  • 1 cup crumbs bread buttered
  • 3/4 cup mushrooms sliced
  • 1 teaspoon onion juice
  • 1/2 cup cream light
  • 1/8 teaspoon pepper
  • 1 mace to taste
  • 4 each mushroom caps

Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper,
cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes. Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges.


Recipes Planner   © 2008. Template Recipes by Emporium Digital