Ingredients: 300 grs of fresh white mushrooms, 250 grs of fresh salmon, six eggs, a tin of evaporated milk, two tablespoons of tomato sauce, 200 ml of bechamel sauce (or white sauce) salt, nutmeg, some lemon juice, butter and white pepper.
Cooking instructions: Cook the mushrooms for 20 minutes with some butter, some lemon juice and a half a cup of water. Stir them and set them aside. Place some layers of salmon and mushrooms in a baking pan. In a bowl, mix the eggs with the evaporated milk, the salt, the white pepper and the nutmeg. Pour the resulting mix in the baking pan and cook it in a double-boiler in the oven at a medium temperature for 50 minutes. Mix the bechamel (white) sauce with the mushrooms juice and add the tomato sauce. Serve it with this sauce.
Cooking instructions: Cook the mushrooms for 20 minutes with some butter, some lemon juice and a half a cup of water. Stir them and set them aside. Place some layers of salmon and mushrooms in a baking pan. In a bowl, mix the eggs with the evaporated milk, the salt, the white pepper and the nutmeg. Pour the resulting mix in the baking pan and cook it in a double-boiler in the oven at a medium temperature for 50 minutes. Mix the bechamel (white) sauce with the mushrooms juice and add the tomato sauce. Serve it with this sauce.
Enjoy your meal!
Share Recommend this recipe and share with your friends on Facebook.
0 comments:
Post a Comment