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Salmon Archiduc

Western.Chefs's picture
  Onion 1⁄4 Cup (4 tbs), minced
  Butter 1⁄4 Cup (4 tbs)
  Flour 4 1⁄2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs) (If Canned Salmon Is Used, The Liquid From The Can May Be Substituted For Part Of The Milk)
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Heavy cream 1⁄2 Cup (8 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Cognac 2 Tablespoon
  Cooked salmon 2 Cup (32 tbs) (Canned/Fresh)
  Chopped parsley 1 Tablespoon
  Toast points 2

1. In a saucepan saute the onion in butter until it is transparent. Using a wire whisk, stir in the flour. Meanwhile, bring the milk to a boil and add all at once to the butter-onion mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
2. Stir in the salt, pepper, cayenne, cream, sherry and cognac. Stir in the flaked salmon and parsley and heat until very hot.

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Salmon Archiduc Recipe