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Autumn Salmon White Sauce Gratin Recipe

Autumn Salmon White Sauce Gratin Recipe
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Serving : 4
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Prepare the ingredients before making Autumn Salmon White Sauce Gratin in your home. Then, follow these steps below to serve Autumn Salmon White Sauce Gratin for your family or friends.

Ingredients: Autumn Salmon White Sauce Gratin

  • 5 cuts Fresh salmon filets
  • 1 Salt and pepper
  • 2 tbsp Sake
  • 1 tbsp Oil
  • For the white sauce:
  • 1 Onion
  • 20 grams Butter or margarine
  • 3 tbsp Flour (cake flour)
  • 400 ml Milk
  • 1 Salt and pepper
  • For the toppings:
  • 100 grams Easy melting cheese
  • 1 Powdered cheese (Parmesan)
  • 1 Dried parsley

How to Make Autumn Salmon White Sauce Gratin

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Autumn Salmon White Sauce Gratin in your home by yourself.

    Step 1
  • Mince the onions and cut the salmon into bite-sized pieces. Season the salmon with salt, pepper, and sake.
  • Step 2
  • Pre-heat your oven to 445F/230C.
  • Step 3
  • Sauté the salmon in a pan with 1 tablespoon of oil. Once golden brown, arrange in the bottom of the gratin plate.
  • Step 4
  • Thoroughly cook the onions with butter (or margarine). They should be wilted and have a slightly amber color.
  • Step 5
  • Add the flour and cook until no longer floury. Adjust the heat to avoid burning.
  • Step 6
  • Add milk to the pan gradually to create the white sauce. Once it's boiled slightly and has a thickness, turn off the heat and season with salt and pepper.
  • Step 7
  • We're going to use a lot of cheese for the flavor at the end, so if you feel it's a bit thin at this point, that's okay!
  • Step 8
  • If using a store-bought white sauce, add to the pan in Step 4, and add milk accordingly to adjust the thickness.
  • Step 9
  • Cover your gratin plate from Step 2 with the white sauce you prepared in Step 5. Cover with easy melting cheese, Parmesan cheese, and parsley, in that order.
  • Step 10
  • Bake for about 10 minutes at 445F/230C. Once the cheese has a nice baked color, it's finished.
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