Это предварительный просмотр рецепта "Salmon Shells in Lemon Cream Sauce".

Рецепт Salmon Shells in Lemon Cream Sauce
by Julia Ann Souders

Salmon Shells in Lemon Cream Sauce

Flaky steamed salmon fill large pasta shells, baked on diced bok choy and covered with a creamy lemon sauce and plenty of shredded cheddar cheese for a delicious meal. Add Salad.

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Рейтинг: 4/5
Avg. 4/5 1 голос
Подготовка: США American
Приготовление: Порций: 5 Servings

Хорошо сочетается: a crisp green salad

Ингредиенты

  • 10 large pasta shells
  • 12 ounces or 1 cup of steamed flaky salmon
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated garlic clove
  • 1/2 teaspoon sea salt
  • 1/4 cup of steamed finely diced celery
  • 1/4 cup finely crushed saltines
  • 1 beaten egg
  • -------------------------------------------------------------
  • CREAMY LEMON SAUCE
  • 4 tablespoons butter
  • 4 tablespoon all-purpose unbleached flour
  • 1 cup 99% fat-free chicken broth
  • 1/2 cup cream or 1/2 cup undiluted evaporated milk
  • 3 tablespoon lemon juice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon hot pepper sauce
  • 1 cup shredded milk cheddar cheese

Инструкции

  1. Preheat oven 350 F.
  2. Grease 9 x 9 oven-proof casserole dish.
  3. Cook 10 large pasta shells according to instructions on package.
  4. Rinse in cold water and set aside.
  5. Steam the salmon with lemon juice and water in the microwave 3 minutes, until just flaky.
  6. Drain and remove the skin and fat from the salmon, discard.
  7. Measure the flaked salmon, loosely packed in 1 cup.
  8. Put the salmon in large bowl.
  9. Add the ginger, garlic, salt, celery, saltines and beaten egg.
  10. Blend without shredding the salmon.
  11. Stuff the large pasta shells, set aside.
  12. Put 1 cup of diced bok choy on the bottom of the greased casserole.
  13. Place the filled pasta shells on top; set aside
  14. \
  15. CREAMY LEMON SAUCE
  16. Melt butter in one-quart sauce pan.
  17. Blend in the flour with a whisk until a smooth paste.
  18. Gradually add the chicken broth, whisk until smooth.
  19. Stir in the cream or undiluted evaporated milk.
  20. Stir constantly until the sauce is smooth and thicken.
  21. Remove from heat.
  22. Blend in the lemon juice and nutmeg.
  23. Pour sauce over the stuffed salmon shells.
  24. Sprinkle shredded cheese on top.
  25. Bake 350 F for 30 minutes or until browned and bubbly.
  26. Let rest 5 minutes before serving.