Rock salmon in a creamy, peppery sauce makes an economical and nourishing family supper. Serve with Parsley Potatoes and green beans.
1 tablespoon butter
2 teaspoons lemon juice
2 lb. rock salmon fillets
8 fl. oz. bechamel sauce, hot
2 fl. oz. double cream
1 teaspoon lemon juice -2 teaspoon salt :1 teaspoon black pepper
½ teaspoon cayenne pepper
1 tablespoon chopped fresh chives
2 teaspoon paprika
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
With the tablespoon of butter, grease a medium-sized ovenproof casserole. Sprinkle the lemon juice over the fish fillets and place them in the casserole. Set aside.
To make the sauce, pour the bechamel sauce into a large mixing bowl. Using a wire whisk or rotary beater, beat the cream, lemon juice, salt, pepper, cayenne and chives into the sauce until it is smooth.
Pour the sauce into a medium-sized saucepan and place the pan over moderate heat. Bring the sauce to the boil, stirring constantly with a wooden spoon. Pour the sauce over the fish, cover the casserole and place it in the oven. Bake the fish for 40 to 50 minutes or until the flesh flakes easily when tested with a fork.
Remove the casserole from the oven. Sprinkle the paprika over the fish and serve immediately, straight from the casserole.