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Golden Salmon Bake

Mormon.Cook's picture
  Fish stock/Chicken stock 2 Cup (32 tbs)
  Bay leaf 1⁄2
  Grated onion 2 Tablespoon
  Whole cloves 3
  Peppercorns 8
  Butter/Chicken fat 6 Tablespoon
  Green pepper 1⁄4 Cup (4 tbs)
  Flour 6 Tablespoon
  Milk 2 Cup (32 tbs)
  Egg yolks 4
  Salmon 4 Cup (64 tbs)
  Lemon juice 2 Tablespoon
  Buttered bread rounds 36
  Salt To Taste
  Pepper To Taste

Combine stock, bay leaf, onion, cloves, and peppercorns in small saucepan and boil rapidly for about 5 minutes; strain. Heat butter or chicken fat; add green pepper and cook until soft but not brown, about 5 minutes. Blend in flour. Add strained stock slowly, stirring to blend; then add milk. Cook while stirring until sauce thickens. Add salt and pepper to taste. Add a little of the hot sauce to egg yolks; slowly add to remaining sauce; cook and stir for another 2 to 3 minutes. Flake fish coarsely and arrange it in casserole. If canned salmon is used, you may wish to remove skin and big bones as you flake it. Pour lemon juice over fish; then cover with sauce. Arrange overlapping rounds of bread in a circle around edge of casserole. Bake about 25 minutes, or until bread is delicately browned and sauce is bubbly hot. Note: To make a truly elegant casserole, use good quality red salmon. Poached fresh salmon is ideal, or a good canned red salmon will do. A 1-pound can provide about 2 cups salmon. This recipe may be easily halved or doubled.

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Golden Salmon Bake Recipe