*  Exported from  MasterCook  *
                             SALMON PARISIENNE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  213       g            Canned Alaska salmon
                         -(pink or red)
    2                    Scallops
    4       tb           White wine
   15       g            Butter or margarine
   15       g            Plain flour
    2       ts           Freshly chopped parsley
    2                    Fresh tomatoes -- skinned,
                         - de-seeded, chopped
    4       tb           Fromage frais
                         -OR- single cream
                         Freshly ground black pepper
   50       g            Fresh white breadcrumbs
   50       g            Cheddar cheese, grated
   Drain the can of salmon, reserving the juice. Break
   the fish into flakes and set aside.
   Put the salmon juice into a dish along with the
   scallops and wine. Cover with cling film and puncture
   twice. Cook on MEDIUM POWER for 3 minutes. Chop the
   scallops and mix them into the flaked salmon. Melt the
   butter in a dish on HIGH POWER for 30 seconds. Stir in
   the flour, cook for a further 30 seconds on HIGH
   POWER. Add the liquor from the scallops to the flour,
   mixing well to prevent lumps forming.
   Cook on HIGH POWER for 1 minute. Stir the sauce into
   the salmon and scallop mixture along with the parsley,
   tomatoes and fromage frais or cream. Season to taste
   then pile equal amounts of the mixture into shell
   shaped dishes.
   Mix together the breadcrumbs and cheese. Sprinkle
   these over the scallops. Arrange the dishes on a
   microwave proof tray. Cook on MEDIUM POWER for 10
   minutes. Brown under a conventional grill, if liked.
   Serve with salad.
   Serves 4. Approx. 265 kcals per serving
   From: On the Wild Side - Alaska Canned Salmon Recipes
   Reprinted with permission from Alaska Seafood
   Marketing Institute Meal-Master compatible recipe
   format courtesy of Karen Mintzias
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