Recipe courtesy of Graham Kerr
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Melt the butter in a heated pot and stir in the flour. Cook gently. Gradually whisk in the fish stock and bring to a boil. Stir in the white wine and season with salt and pepper. Reduce heat and simmer gently. In another saucepan, poach the salmon in the cream over low heat about 10 minutes. Drain the cream from the cooked fish and add to the fish sauce. Pour half of the sauce into a bowl and flake the fish into it, removing all the bones. Spoon the mixture into the center of the crepes and fold over. Place on a serving dish and pour the remainder of the sauce over the top. Sprinkle the cheese on top and place under the broiler to brown.

IDEAS YOU'LL LOVE

Coq Au Vin

Recipe courtesy of Ina Garten

Potatoes Au Gratin

Recipe courtesy of B. Smith

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Salmon Wellington

Recipe courtesy of The Hearty Boys

Steak au Poivre

Recipe courtesy of Food Network Kitchen

Baba au Rhum

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Melissa d'Arabian

Homemade Roast Beef Sandwich Au Jus

Recipe courtesy of Jeff Mauro

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking