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Scalloped Salmon Or Trout

Scalloped Salmon or Trout recipe image
This elegant yet comforting dish features tender flakes of salmon or trout nestled in a creamy sauce with sweet, anise-flavored fennel. The addition of crispy bacon adds a savory depth and smoky crunch that perfectly complements the delicate fish. It is an excellent choice for a special weeknight dinner or a potluck contribution. The combination of textures&# 226;ÂÂfrom the soft fish and tender fennel to the crunchy breadcrumbsâÂÂmakes every bite satisfying. Simple to assemble with pantry staples, this recipe delivers restaurant-quality results with minimal effort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 59.0
Description
This elegant yet comforting dish features tender flakes of salmon or trout nestled in a creamy sauce with sweet, anise-flavored fennel. The addition of crispy bacon adds a savory depth and smoky crunch that perfectly complements the delicate fish. It is an excellent choice for a special weeknight dinner or a potluck contribution. The combination of textures&# 226;ÂÂfrom the soft fish and tender fennel to the crunchy breadcrumbsâÂÂmakes every bite satisfying. Simple to assemble with pantry staples, this recipe delivers restaurant-quality results with minimal effort.
Ingredients
  • 1/2 pound cold cooked salmon or trout, flaked
  • 1/2 pint whole milk
  • 1/2 pound Florentine fennel, trimmed and sliced
  • 1/4 pint fish stock
  • 1/2 pound steaky bacon, cooked and crumbled
  • 1.5 oz flour
  • 2 oz butter
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup toasted or fried breadcrumbs
Directions
  1. 1
    Preheat oven to 375ðF (190ðC). Grease a baking dish suitable for four servings.
  2. 2
    In a medium saucepan, melt the butter over medium heat. Add the sliced fennel and cook until softened and lightly golden, about 5 minutes.
  3. 3
    Add the flour to the fennel and butter, stirring constantly to create a roux. Cook for 1 minute to remove the raw flour taste.
  4. 4
    Gradually whisk in the milk and fish stock, ensuring no lumps form. Continue to simmer gently until the sauce thickens enough to coat the back of a spoon.
  5. 5
    Remove from heat and stir in the Dijon mustard and lemon juice. Season with salt and pepper to taste.
  6. 6
    Layer half of the fennel mixture into the bottom of the prepared baking dish. Distribute the flaked salmon or trout evenly over the fennel.
  7. 7
    Spoon the remaining fennel sauce over the fish, then sprinkle the crumbled bacon on top.
  8. 8
    Top with toasted breadcrumbs. Bake for 25-30 minutes, or until the topping is golden brown and the dish 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 fresh or canned salmon/trout. If using fresh, poach it gently before flaking.

Fennel provides a sweet, licorice-like flavor. If unavailable, substitute with thinly sliced leeks or onions.

For a dairy-free version, use a plant-based milk and butter substitute.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: salmon, trout, scalloped, fennel, bacon, cream, baked, comfort food, seafood, dinner, main course, fish recipe, easy dinner, family meal
Read it online: https://www.chefs-mate.com/recipe/scalloped-salmon-or-trout/