Crepes Au Salmon Vin Blanc (Salmon Crepe Filling)

1. 1

   Melt the butter in a heated pot and stir in the

2. 2

   flour. Cook gently.

3. 3

   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.

4. 4

   In another saucepan, poach the salmon in the cream over

5. 5

   low heat about 10 minutes.

6. 6

   Drain the cream from the cooked fish and add to the fish sauce.

7. 7

   Pour half of the sauce into a bowl and flake the fish into it, removing all the bones.

8. 8

   Spoon the mixture into the center of your favorite crepe recipe and fold over.

9. 9

   Place on a serving dish and pour the remainder of the sauce over the top.

10. 10

    Sprinkle the cheese on top and place under the broiler to brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.