Cooking time: 45-55 minutes
ingredients
serves 6
2 pound rock salmon fillets or salmon tail
2 teaspoons lemon juice
1/2 teaspoon paprika
For The Sauce
1 cup hot bechamel sauce (page 252)
1/4 cup thick cream
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper
1 tablespoon chives, chopped
salt
freshly ground black pepper
method
1. Heat the oven to 190°C (375°F).
2. Place the fillets in a baking dish and sprinkle them with lemon juice.
3. Combine the sauce ingredients in a saucepan and bring to the boil, stirring.
4. Pour over the fillets. Cover the dish and bake for 40 - 50 minutes or until the fish flakes easily.
5. Sprinkle over the paprika and serve.
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more information
Any white fish may be used instead of rock salmon—which is not to everybody's taste. Try cod, haddock or whiting.
