Cheesy Fisherman's Grill

Recipe Ingredients

213		Canned red Alaska salmon
2		-crab - or (small)
1		Crab* (large)
15		Butter or margarine
15		Plain flour
		Milk for stock - (see recipe)
2		Fresh tomatoes - skinned
		- de-seeded and chopped
1 tablespoon	15ml	Freshly chopped parsley
		Salt
		Freshly ground black pepper
75		Fresh parmesan - grated

Recipe Instructions

*(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 150 ml (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.

Source:
Bobby Flay and Jack McDavid

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