Preparation:
*(ask the fishmonger to dress it for you, but retain the small legs for garnish)
Drain the can of salmon, reserving the juice. Make the juice up to 150 ml (1/4 pint) with milk. Set aside.
Put the salmon and crab meat into a bowl.
Melt the butter in a pan and stir in the flour. Gradually add the fish and milk stock to make a smooth sauce. Add the chopped tomatoes and parsley, season well. Mix the sauce into the crab and salmon, then pile this mixture into two individual serving dishes.
Sprinkle the Parmesan over the top of the salmon mixture and place under a moderate grill for 6-8 minutes or until the cheese is golden brown.
Serve garnished with two or three crab legs and new potatoes. |
