Salmon Timbales with Mornay Sauce
Yield
4 servingsPrep
20 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olives
cut up |
*
|
| 16 | ounces |
salmon
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
onion salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
tarragon leaves
crumbled |
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
tomato paste
|
|
| ½ | cup |
bread crumbs
|
|
| 3 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olives
cut up |
*
|
| 462.4 | ml/g |
salmon
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 2.5 | ml |
onion salt
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
tarragon leaves
crumbled |
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
tomato paste
|
|
| 118 | ml |
bread crumbs
|
|
| 3 | large |
eggs
beaten |
|
Directions
Cut olives into wedges and set aside.
Drain salmon and save the liquid.
Remove and discard skin and large bones from salmon.
Flake fish.
Melt butter and stir in flour, salt, pepper, and tarragon. Add enough milk to liquid from drained salmon to make 1⅓ cups.
Gradually add this to butter-flour mixture and cook, stirring constantly, until mixture boils and sauce thickens.
Stir in tomato paste.
Mix together salmon, olives, and bread crumbs. Beat eggs until bubbly and stir into salmon mixture.
Add the thickened, seasoned sauce and mix well.
Spoon into five (6 oz.) custard cups which have been well greased.
Place cups in pan holding about 1 inch of hot water.
Bake at 350℉ (180℃) for about 50 minutes or until knife inserted in center of mixture comes out clean.
Remove from water and let stand 5 minutes.
