Scalloped Salmon Or Trout

This elegant yet comforting dish transforms leftover cooked salmon or trout into a rich, creamy casserole. The fish is nestled in a savory white sauce enriched with fresh fennel and crisp bacon, then topped with golden toasted breadcrumbs. The anise notes of the fennel pair beautifully with the smokiness of the bacon, creating a sophisticated flavor profile that feels both rustic and refined. It is an excellent way to use up cold cooked fish, turning it into a warm, satisfying main course. Perfect for a special weeknight dinner or a light weekend meal, this recipe brings a touch of French-inspired technique to your home kitchen. Serve with crusty bread to soak up the delicious sauce.

Cooking Method: Baking, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 59.0

Description

This elegant yet comforting dish transforms leftover cooked salmon or trout into a rich, creamy casserole. The fish is nestled in a savory white sauce enriched with fresh fennel and crisp bacon, then topped with golden toasted breadcrumbs. The anise notes of the fennel pair beautifully with the smokiness of the bacon, creating a sophisticated flavor profile that feels both rustic and refined. It is an excellent way to use up cold cooked fish, turning it into a warm, satisfying main course. Perfect for a special weeknight dinner or a light weekend meal, this recipe brings a touch of French-inspired technique to your home kitchen. Serve with crusty bread to soak up the delicious sauce.

Ingredients

1/2 pound Cold cooked salmon or trout
1/2 pound Fennel, trimmed and thinly sliced
1/2 pound Bacon, cut into lardons
2 oz Butter
1.5 oz All-purpose flour
1/2 pint Whole milk
1/4 pint Fish stock
To taste ml Lemon juice
To taste tsp Dijon mustard
For topping tbsp Toasted or fried breadcrumbs

Directions

1
Preheat your oven to 375&# 194;Â°F (190ÃÂ°C).
2
Fry the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
3
Add the sliced fennel to the bacon fat and cook for 5-7 minutes until softened and lightly browned. Remove from heat.
4
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, ensuring it does not brown.
5
Gradually whisk in the milk and fish stock, continuing to whisk until the sauce is smooth and thickened.
6
Simmer the sauce for 2-3 minutes. Season with lemon juice, Dijon mustard, salt, and pepper to taste.
7
Flake the cold cooked salmon or trout into bite-sized pieces.
8
In a baking dish, layer half the fennel, then the fish, then the remaining fennel.
9
Pour the white sauce evenly over the fish and fennel layers.
10
Top with the reserved crispy bacon and a generous layer of toasted breadcrumbs.
11
Bake for 15-20 minutes until the topping is golden brown and the sauce is bubbling.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.0kcal

% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.9g5%
Cholesterol 15.6mg6%
Sodium 16.7mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute the fish stock with vegetable stock or additional milk if preferred.

For a richer sauce, add a splash of dry white wine to the roux before adding the milk.

If using fresh raw fish instead of cooked, ensure it is poached or baked separately before assembling the scallop dish to ensure food safety.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Keywords: salmon, trout, scalloped, fennel, bacon, white sauce, baked fish, leftover fish, seafood casserole, creamy fish, main course, dinner idea, comfort food, french style, quick meal

Read it online: https://www.chefs-mate.com/recipe/scalloped-salmon-or-trout-2/