| 30g butter |
|
|
Heat until soft |
Spread fish with salmon mixture, fold in half, secure with a toothpick. |
|
Arrange in single layer in baking dish, pour over sauce. Bake, covered, in moderate oven 20 minutes or until fish is tender. |
| 1 onion |
slice |
| 250g can red salmon |
flake, remove bones |
|
Stir in |
| 1 teaspoon lemon rind |
|
| 1 tablespoon lemon juice |
|
| 1 tablespoon dill |
chop |
| 4 thin white fish fillets |
skin |
| 1/2 cup cream |
Combine |
| 2 teaspoons soy sauce |
| 2 tablespoons parsley |
|
Sprinkle with parsley before serving. |
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