Cheesy Fisherman's Grill
Yield
2 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
canned salmon
|
|
| 2 | small |
crab, hard shell
or 1 lg crab |
* |
| 15 | grams |
butter
or margarine |
|
| 15 | grams |
all-purpose flour
|
|
| 1 | x |
milk
for stock (see recipe) |
*
|
| 2 | each |
tomatoes
fresh, skinned, deseeded and chopped |
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 75 | grams |
Parmesan cheese
fresh, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 213 | grams |
canned salmon
|
|
| 2 | small |
crab, hard shell
or 1 lg crab |
* |
| 15 | grams |
butter
or margarine |
|
| 15 | grams |
all-purpose flour
|
|
| 1 | x |
milk
for stock (see recipe) |
*
|
| 2 | each |
tomatoes
fresh, skinned, deseeded and chopped |
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 75 | grams |
Parmesan cheese
fresh, grated |
|
Directions
Drain the can of salmon, reserving the juice. Make the juice up to 150ml (¼ pint) with milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour.
Gradually add the fish and milk stock to make a smooth sauce.
Add the chopped tomatoes and parsley, season well.
Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes.
Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6 to 8 minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new potatoes.
