Salmon and Asparagus Chantilly Recipe
Ingredients
| Salmon | 440 Gram | |
| Milk - as required | ||
| Butter | 2 Tablespoon | |
| Onion or shallot - 2 teaspoons, grated or finely chopped | ||
| Plain flour - 2 slightly rounded tablespoons | ||
| Parsley | 2 Teaspoon, chopped | |
| Prepared mustard | 1 Teaspoon | |
| Mayonnaise | 1 Tablespoon | |
| Salt | 1 Teaspoon (Leveled) | |
| Pepper | To Taste | |
| Eggs - 3, hard-boiled, sliced | ||
| Asparagus spears | 1 Can (10oz) | |
| Soft white breadcrumbs - 2 tablespoons | ||
| Cheese | 2 Tablespoon, grated | |
| Lemon wedges - few | ||
| Parsley - as required | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Drain the Salmon liquid, discard the skin and bones and lightly flake the Salmon.
3) Measure the salmon liquid and level up to 2 cups with milk.
MAKING
4) In a saucepan, saute the onion or shallot in butter until soft and transparent.
5) Stir in the flour and cook for 1 minute.
6) Pour in the milk, stir constantly and cook until the sauce comes to a boil and acquires a thick consistency.
7) Then remove from heat and stir in the parsley, mustard, mayonnaise, salt and pepper.
8) In a lightly greased casserole, spoon a layer of the sauce, then arrange alternate layers of salmon, sliced egg and asparagus.
9) Cover with rest of the sauce and sprinkle the top with a mixture grated cheese and breadcrumbs.
10) Bake in the preheated oven for about 30 minutes or until the top is lightly browned.
SERVING
11) Garnish the Salmon and Asparagus Chantilly with lemon wedges and parsley and serve hot.
1) Preheat the oven to 350°F.
2) Drain the Salmon liquid, discard the skin and bones and lightly flake the Salmon.
3) Measure the salmon liquid and level up to 2 cups with milk.
MAKING
4) In a saucepan, saute the onion or shallot in butter until soft and transparent.
5) Stir in the flour and cook for 1 minute.
6) Pour in the milk, stir constantly and cook until the sauce comes to a boil and acquires a thick consistency.
7) Then remove from heat and stir in the parsley, mustard, mayonnaise, salt and pepper.
8) In a lightly greased casserole, spoon a layer of the sauce, then arrange alternate layers of salmon, sliced egg and asparagus.
9) Cover with rest of the sauce and sprinkle the top with a mixture grated cheese and breadcrumbs.
10) Bake in the preheated oven for about 30 minutes or until the top is lightly browned.
SERVING
11) Garnish the Salmon and Asparagus Chantilly with lemon wedges and parsley and serve hot.
Chef
