Thursday, December 15, 2011

Mussel & Salmon Casserole...The Last Of The Mohecans!!




Ok that's it! This posting is the last of the Mohecans! Four hundred and sixteen postings of every kind with pictures by somebody who had no idea at all what Blogging meant, is not bad. As from tomorrow I will start enjoying the holidays ....what holidays??....I am always on holiday, I am retired!! Now I don't even have to think myself to sleep every night thinking of what I am going to be cooking next day.  It was just like counting sheep!! However... in a few days you will be getting my Haxe with, beer, and sauerkraut boiled potatoes recipe. Haxe is the pig's hock in German which are presently being cured and should be ready in about a week. In another 5 gallon plastic container I have two pork boneless hams also being cured which should be ready in about 8 days.  Then there is the smoking which will take 1 day then our Holiday treats will be ready!...

To make a mussel & salmon casserole you will need:
Serves 4
-  500 gr frozen ready to cook mussels thawed keeping liquids.
-  180 gr filet of salmon cut in silver dollar size pieces.

-  5 cloves garlic grated.
-  1 tsp. chili flakes.
-  30 gr flour for béchamel.
-  30 gr butter for béchamel.
-  30 gr butter for sauteing the mussels and the salmon. 
-  1 cup mussel juice.
-  ½ cup tomato juice.
-  1 cup plus, milk till you get the béchamel.
-  250 gr twisted noodles.
-  A couple of rounds of the nutmeg mill.
-  A couple of rounds of the pepper mill.
-  A touch of salt.
Method:
-  Parboil twisted noodles and have them ready.
-  Melt butter and stir fry garlic.
-  Add mussels and salmon pieces.
-  Stir around being careful not to break the salmon and leaving slightly raw because it will cook in oven.
-  Add chili flakes. Set aside.
-  Now make the béchamel by melting the butter adding the flour. Stir for 1 minute to cook the flour.
-  Add the mussel juice and stir.
-  Add the tomato juice and stir.
-  Start adding the milk and stir till you get the right consistency of the béchamel (quite liquid).
-  Add salt, nutmeg, and pepper. Set aside..


-  Get casserole ready by coating with walls and bottom with butter.
-  Add one layer of mussels and salmon.
-  Add some parmesan.
-  Add some béchamel.
-  Add a layer of twisted noodles.....
-  Add another layer of mussels and salmon.
-  Sprinkle some parmezan.
-  Add some béchamel.
-  Add the rest of the mussels and salmon including any juices.
-  Add the rest of the twisted noodles.
-  Add the rest of the béchamel.
-  Sprinkle with parmesan.
-  Bake for 30 minutes in a preheated oven at 200 degrees C. do not cover.


When time is up, take casserole out of the oven and let stand for at least 15 minutes before serving.
Enjoy!!  Bye bye ....Ci rivedremo, αντίο, aufviedersehen, adieu, maa salama.
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2