Alaska Bake
Submitted by Honey Bunny
Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
45 minDrain canned salmon (save the juice for stock), break into large chunks, and arrange in an ovenproof dish with frozen broccoli.
Blend the salmon liquid made up to volume with water, white wine, parsley, and cornflour in a saucepan, heat while stirring until thickened, then pour over the salmon and broccoli.
Top with sliced Gruyere and bake at moderate heat for 20 minutes until the cheese melts into golden bubbles.
Serve immediately while hot.
Serves four with minimal effort and maximum comfort.
Kitchen Tips
- Make salmon juice up to required volume with water for fish stock base
- Use cornflour (cornstarch) to thicken sauce smoothly without lumps
- Bake just until cheese melts; overcooking dries out the salmon
Ingredients
Directions
Preheat the oven.
Drain the can of salmon and make the juice.
Break the salmon into large chunks and arrange it with the broccoli in a single or 4 individual ovenproof dishes.
Put the fish stock, wine, parsley and cornflower into a saucepan and blend until smooth.
Heat gently, stirring all the time until the sauce thickens.
Pour over the salmon and broccoli.
Arrange the slices of cheese over the top of the dish and bake for 20 minutes or until the cheese has melted.
Serve immediately.
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