213 gram canned red Alaska salmon
2 small -crab -- or
1 large crab*
15 grams butter or margarine
15 grams plain flour
milk for stock -- (see recipe)
2 fresh tomatoes -- skinned
- de-seeded and chopped
1 tablespoon freshly chopped parsley
salt
freshly ground black pepper
75 grams fresh parmesan -- grated
Instructions:
*(ask the fishmonger to dress it for you, but retain the small legs
for garnish) Drain the can of salmon, reserving the juice. Make the
juice up to 150 ml (1/4 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 6-8 minutes or until the cheese is
golden brown. Serve garnished with two or three crab legs and new
potatoes.
