---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SCALLOPED SALMON OR TROUT
  Categories: Seafood
       Yield: 4 servings
  
     1/2 lb Cold cooked salmon or trout
            - (sea or river trout)
     1/2 lb Florentine fennel
            - (trimmed weight)
     1/2 lb Steaky bacon
       2 oz Butter
   1 1/2 oz Flour
     1/2 pt Whole milk
     1/4 pt Fish stock
            Lemon juice
            Dijon mustard
            Toasted or fried breadcrumbs
  
   Serves 8 as an appetizer, or 3-4 as a main course.
   
   Trim the fennel in the usual way, scraping away fibrous threads with a
   potato peeler, or remove and discard the outer layers if they are
   tired-looking or tough.  Chop the flesh into small chunks and toss in 1/2
   oz melted butter.  Half cover the pan and leave to cook gently for 10
   minutes just shaking the pan occasionally.  Add the bacon, cut into
   snippets, increase heat and cook, stirring frequently, for several minutes
   until the bacon is cooked and the fennel is steaked with gold.  Season with
   a good squeeze of lemon and plenty of pepper, and set aside to cool before
   mixing with the fish, which should be broken into large chunks.
   
   Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock,
   and simmer gently, half covered, for about 10 minutes.  Away from the heat,
   season with scant 1 teaspoon mustard, a little salt and plenty of pepper.
   Gently fold in the fish mixture and divide between 8 small scallop shells
   or cocottes or put it all into one large gratin dish. Cover with foil and
   reheat in the oven straight away, or if preparing ahead, set aside in a
   cool place until close to serving time.  If the mixture is cold when it
   goes into the oven, it will probably need 25 minutes or so at 425 F (220 C)
   gas mark 7 to become thoroughly heated through. Stand the dish (es) on a
   pre-heated baking sheet to help speed things up. When thoroughly hot,
   remove the foil and sprinkle the fish mixture generously with freshly
   toasted or fried breadcrumbs immediately before serving.
   
   Source: Philippa Davenport in “Country Living” (British), June 1987. Typed
   for you by Karen Mintzias
  
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