Side Pannel
Grannies Salmon Yorkshire Pudding with Onions
Grannies Salmon Yorkshire Pudding with Onions
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 340 g Fresh fillet of salmon;
- -(12oz)
- 225 g Plain flour; (8oz)
- 8 Eggs
- 570 ml Milk; (1pint)
- 50 g Good dripping; (2oz)
- 2 White onions
- 250 ml Red wine; (9fl oz)
- 400 ml Beef stock; (14fl oz)
- Seasoning
Directions
Firstly place the flour and some seasoning in a bowl and add some eggs
mixing in with a whisk and then the milk, slowly, to stop lumps from
forming. At this point you should place this in the fridge overrnight
covered with some clingfilm.
Place the non-stick yorkshire tins into the oven on a very high heat with a
little dripping in each of the tins. Before adding the mix to the tins
prepare the salmon by skinning and cutting the fillet onto small dice and
add to the mixture.
The tins should be smoking hot as you pour the the mix full to the the top
~ the mix should seal the edges. Working fast, place back in the oven on a
high heat and close the door and leave closed for about 20 minutes.
While this is cooking, peel and slice the onions and cook to death
(caramelise well) in a pan. Add the wine and stock and reduce well until
thickened, season. Turn down the oven by 40øC and cook for another 10
minutes - to cook the bottam.
Remove from the oven and serve the thick onion gravy in the middle.
mixing in with a whisk and then the milk, slowly, to stop lumps from
forming. At this point you should place this in the fridge overrnight
covered with some clingfilm.
Place the non-stick yorkshire tins into the oven on a very high heat with a
little dripping in each of the tins. Before adding the mix to the tins
prepare the salmon by skinning and cutting the fillet onto small dice and
add to the mixture.
The tins should be smoking hot as you pour the the mix full to the the top
~ the mix should seal the edges. Working fast, place back in the oven on a
high heat and close the door and leave closed for about 20 minutes.
While this is cooking, peel and slice the onions and cook to death
(caramelise well) in a pan. Add the wine and stock and reduce well until
thickened, season. Turn down the oven by 40øC and cook for another 10
minutes - to cook the bottam.
Remove from the oven and serve the thick onion gravy in the middle.
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