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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2098 Calories from Fat 1063

% Daily Value*

Total Fat 120 g184.9%

Saturated Fat 65.7 g328.5%

Trans Fat 0 g

Cholesterol 568.9 mg189.6%

Sodium 1949.1 mg81.2%

Total Carbohydrates 112 g37.4%

Dietary Fiber 4.3 g17%

Sugars 21.8 g

Protein 123 g245.3%

Vitamin A 109.5% Vitamin C 40.2%

Calcium 61.7% Iron 59.3%

*Based on a 2000 Calorie diet

Salmon Archiduc Recipe