Salmon Gratin Adapted From Julia Child Recipes

GRATIN AUX FRUITS DE MER (JULIA CHILD)

Steps:

• Preheat oven to 425 degrees.
• In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
• Stir in the flour, and cook slowly for 2 minutes without coloring.
• Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
• Now bring this sauce to a boil over moderately high heat, stirring.
• Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
• Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
• Sprinkle on the cheese and distribute the butter in pea-sized dots.
• Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

SALMON GRATIN (ADAPTED FROM JULIA CHILD)

Steps:

• Cook onion in butter over low heat about 5 min or so - do not brown. Add flour, cook 2 minutes without coloring.
• Off heat, beat in boiling milk, wine (if using), salmon juice (if using), and seasoning. Boil several minutes to thicken. Thin to medium consistency with 4-6 T. additional milk. Taste for seasoning. Fold salmon (and mushrooms, if using) into sauce, check seasoning.
• Spread in 8" shallow baking dish or cooked pastry shell. Sprinkle on the cheese.
• Bake at 425 degrees F for 15 minutes, or til top is nicely browned.
• Note: You can also add extra ingredients such as peas, diced hard boiled eggs, etc. to the casserole.