Recipes Galore

Fish - # 02


Salmon


*     Salmon Au Gratin     *


Ingredients:
  • 1 ( 1 Lb. ) Can Pink Or Red Salmon
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 1 Cup Milk
  • 1/2 Cup Drained Cooked Celery
  • Salt And Pepper To Taste
  • 1/4 Cup Fine Dry Bread Crumbs
  • 1/4 Cup Grated American Cheese


Method:
  • Drain salmon, save juice;
    discard bones and skin, then flake.

  • Add lemon juice.

  • Melt butter, blend in flour and fish juice, then milk;
    stir over direct heat until sauce boils and thickens.

  • Add salmon, celery salt or cooked celery,
    salt and pepper as desired.

  • Turn into buttered casserole and sprinkle bread crumbs and cheese
    mixed together over the top.

  • Bake in hot oven at ( 400 ° F ) about 20 minutes.

  • Yield: 5 Servings.


  • Note: Use boiled fresh or left over fish instead of the salmon.



*     Salmon Croquettes     *


Ingredients:
  • 1 ( 1 Lb. ) Can Pink Or Red Salmon
  • 1 Cup Thick White Sauce
        Made With Fish Juice And Milk
  • 1 Tablespoon Lemon Juice
  • 1 Cup Fine Dry Bread Crumbs
  • 1 Egg, Beaten
  • Deep Fat For Frying


Method:
  • Drain salmon, discard skin and bones,
    then flake coarsely.

  • Add white sauce and lemon juice and mix thoroughly.

  • Cool and shape into Croquettes, roll in bread crumbs and dip
    in beaten egg; then roll again in bread crumbs.

  • Fry in deep fat heated to ( 375 ° F ) until Croquettes are
    golden brown.

  • Drain for a minute on absorbent paper or paper toweling.

  • Serve with Tartar Sauce, if desired.

  • Yield: 5 Servings.



*     Salmon Loaf     *


Ingredients:
  • 1 ( 1 Lb. ) Can pink Or Red Salmon
  • 1 Tablespoon Lemon Juice
  • Dash Of Cayenne
  • 1 Teaspoon Salt
  • 2 Eggs, Beaten
  • 2/3 Cup Chopped Celery
  • 1 1/2 Cubs Bread Crumbs
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Evaporated Milk
  • 1/2 Cup Liquid
        ( Fish Juice And Water )


Method:
  • Drain salmon, discard skin and bones, save juice.

  • Flake fish, add remaining ingredients, then mix well.

  • Pack mixture firmly into a greased glass loaf pan.

  • Bake in oven at ( 350 ° F ) until brown and firm,
    from 30 to 40 minutes.

  • Serve.

  • Salmon Loaf mixture may be made into Patties and Pan Fried.

  • Yield: 5 Servings.



*     Salmon Patties     *


Ingredients:
  • 1 ( 1 Lb. ) Can Pink Or Red Salmon
  • 2 Eggs, Slightly Beaten
  • 1 Cup Seasoned Mashed Potato Or
        1/2 Cup Fine Bread Crumbs
  • Salt And Pepper To Taste
  • 1 Tablespoon Lemon Juice
  • 1/4 Cup Shortening


Method:
  • Drain salmon, discard skin and bones, save juice.

  • Crush fish, stir in eggs, fish juice and potato or crumbs,
    blending well.

  • Add seasonings and lemon juice, mixing well.

  • Divide into 1/4 cup portions and shape into flat patties,
    about 1/2 inch thick.

  • Heat shortening sizzling hot in heavy skillet,
    lay in patties and brown on both sides to a rich golden color.

  • Remove to a hot platter and garnish with parsley and lemon wedges,
    if desired.

  • May be served with Tartar Sauce.

  • Yield: 5 Servings.

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