SALMON AU GRATIN
Broiled Sauce with a Hollandaise Sauce and Velouté Sauce
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fresh Salmon | Main,Savoury | Bake,Other | 30 mins to 1 hour |
Ingredients
- 1 1/2 pounds cooked salmon
- 1 cup chopped cooked mushrooms
- 2 cups velouté sauce
- 1/2 cup hollandaise sauce
- 2 cups cooked rice
Method
Bone, skin, and flake the salmon. Arrange in a buttered casserole dish. Spread the duxelle over the fish. Heat in a 350 degree F. oven. Combine the velouté sauce with the hollandaise. Ladle over salmon, blending the sauce with the fish. Brown under a broiler. Serve with rice.
