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Ingredients
- 4 1/2 tsp butter
- 3 Tbsp. all-purpose flour
- 3/8 c. fish stock
- 1/4 c. dry white wine Salt to taste Freshly-grnd white pepper to taste
- 4 ounce fresh salmon cutlet
- 1/2 c. whipping cream
- 2 x crepes - (homemade or possibly store bought)
- 1 Tbsp. grated Parmesan cheese
Directions
- Heat the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently.
- In another saucepan, poach the salmon in the cream over low heat about 10 min. Drain the cream from the cooked fish and add in to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones.
- Spoon the mix into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 2 servings | |
| Calories 358 | |
| Calories from Fat 252 | 70% |
| Total Fat 28.44g | 36% |
| Saturated Fat 14.62g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 290mg | 12% |
| Potassium 286mg | 8% |
| Total Carbs 10.07g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.13g | 0% |
| Protein 15.37g | 25% |
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