Wild Sockeye

Since my experience of working on a fish processor in Alaska some years ago, I haven’t been the biggest fan of Salmon.  But my little sister knocked one out of the park with this one tonight.  She saw the recipe on a TV show and has made it her own.  First, she takes some wild Sockeye and sprinkles a dash of salt and some shaved almonds on top.  Then she cooks this side-by-side with some puff pastry (and she was quite definite about this- apparently her one attempt with Filo dough failed) at 400 degrees for 10 mins.   Then she cut the pastry to fit a large slice of the fish, covered the pastry in pesto sauce, added a couple of sliced tomatoes and topped it with the fish and almonds.DSC01141

She served it with steamed broccoli and cauliflower, topped with a basic cheese sauce made by creating a rue with 2 tblsp of butter and 2 tblsp flour, then adding 1/2 cup of milk and 1/4 cup cheese (she used Parmesan and Cheddar, I tend to prefer it with Bleu), and since it was a bit thick, added a couple of splashes of white wine.

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