418 g canned pink alaska salmon
430 g frozen broccoli - cooked and draine, d
150 ml dry white wine
2 tbsp freshly chopped parsley
15 g cornflour
175 g gruyere or edam cheese - thinly sli, ced
Directions
Pre-heat the oven to 190C, 375F, Gas mark 5.
Drain the can of salmon and make the juice up to 150ml / 1/4 pint with
water for fish stock. Break the salmon into large chunks and arrange
it with the broccoli in a single or 4 individual ovenproof dishes.
Put the fish stock, wine, parsley and cornflower into a saucepan and
blend until smooth. Heat gently, stirring all the time until the
sauce thickens. Pour over the salmon and broccoli.
Arrange the slices of cheese over the top of the dish and bake for 20
minutes or until the cheese has melted. Serve immediately.
Serves 4. Approx. 395 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Servings: 4 servings
Alaska Bake Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Cheese; Fish; Seafood
The History of Recipes
Academics have tracked the existence of recipes back into the far past, in fact as far back into history as early Egypt, and quite possibly further than that. However, these, old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Progressing into The time of the romans 25BC a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into appetizers, entrees and dessert, something we still use today. He also tells us how the early Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks for example basil, mint and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an outbreak in publications on food, most of which still exist in private libraries. The introduction of television brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Alaska Bake recipe.
