Stuffed shells

sarah bennett

Mackerel or Salmon, either one, makes a nice "croquette". I love Bolivar's recipe for this. Of course he gets all fancy and bakes them in cast iron molds shaped like fish :)

15-1-2 ounces canned pink salmon -- Drain, reserve juice Milk 1-4 cup butter 2 Tablespoons Onion -- finely chopped 1-3 cup All purpose flour 1-2 teaspoon Salt 1-4 teaspoon Pepper 1 Tablespoon Lemon juice 1 Cup Bread crumbs, or crushed Corn Flakes

1. Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; set aside. 2. Melt butter in a heavy saucepan over low heat; add onion and cook until tender. 3. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. 4. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set aside. 5. Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1-2 cup bread crumbs, and white sauce, stirring well. 6. Refrigerate mixture until chilled; shape into croquettes. Roll the croquettes in remaining bread crumbs. 7. Place on a lightly greased baking sheet; bake at 400 degrees for 30 minutes.

My notes: I don't bother to remove the skin. Top with remaining white sauce. I added dill weed. Was delicious!

Jill