How To make Cheesy Fisherman's Grill
213 g Canned red Alaska salmon
2 sm -Crab, or...
1 lg Crab*
15 g Butter or margarine
15 g Plain flour
Milk for stock (see recipe) 2 Fresh tomatoes -- skinned
- de-seeded and chopped 1 tb Freshly chopped parsley
Salt Freshly ground black pepper 75 g Fresh Parmesan, grated
*(ask the fishmonger to dress it for you, but retain the small legs for garnish) Drain the can of salmon, reserving the juice. Make the juice up to 150ml (1/4 pint) with milk. Set aside. Put the salmon and crab meat into a bowl. Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes. Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown. Serve garnished with two or three crab legs and new potatoes. Serves 2. Approx 535 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias
How To make Cheesy Fisherman's Grill's Videos
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How to cook a FISHERMAN PLATTER
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The Best Clam Chowder Recipe | How to Make Clam Chowder
How to Make the Best Clam Chowder. Full recipe
INGREDIENTS
3 cans clams (6.5 oz) minced
1 pc onion (medium size) minced
2 stalks celery diced
2 pcs potatoes (large size) cubed
2 cups water
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-in-half cream
1 tsp salt
1 tsp ground black pepper
1 tsp parsley flakes
INSTRUCTIONS
1. In a large skillet over medium heat, put onion, celery, and potatoes. Drain juice from clams and then add water. Cook for 15 minutes then remove and set aside.
2. In another saucepan, melt the butter. Add all-purpose flour then whisk until smooth. Slowly pour cream and stir constantly. Cook for 5 minutes.
3. Add vegetables and clam juice mixture. Simmer for 5 another minutes.
4. Ready to serve!
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