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Salmon And Oysters En Casserole

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Ingredients
  Canned red salmon 2 Pound (2 Tall Cans, 1 Pound Each)
  Oysters 24 Ounce (2 Jars, 12 Ounce Each)
  Butter 1⁄4 Pound (1/2 Cup)
  Flour 3⁄4 Cup (12 tbs)
  Milk 4 Cup (64 tbs) (Substitute 1 Cup Sherry For 1 Cup Of The Milk)
  Dried sweet basil 1 Teaspoon
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Monosodium glutamate 2 Teaspoon
  Lemon juice 2 Tablespoon
  Shredded cheddar cheese 2 Cup (32 tbs)
  Thin tomato slices 1 Tablespoon
  Cheddar cheese slice 1
Directions

Cut salmon into chunks, and arrange in bottom of a buttered 3-quart casserole.
Poach oysters in their liquor until edges curl; add butter if the liquid evaporates.
Drain; reserve liquid.
Place oysters over salmon.
Melt 1/2 cup butter; stir in flour to make a smooth paste.
Gradually add milk, then reserved oyster liquid, sweet basil, salt, pepper, monosodium glutamate, and lemon juice.
Add the shredded cheese, and heat until sauce is thick and smooth and cheese is melted.
Pour sauce over salmon and oysters.
Bake in a moderate oven (350°) about 30 minutes.
Just before serving arrange tomato slices, topped with small cheese slices, over top of casserole; broil until cheese melts

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Everyday
Servings: 
12

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