Ingredients
- 2 cans salmon
- 2 shallots (chopped)
- 1 clove garlic (chopped)
- 240 ml water
- 150 gr onions (chopped)
- 85 gr pareve margarine
- 50 gr celery (chopped)
- 16 gr flour
- 7 gr parsley (chopped)
- 3 gr tomato puree
- 1 ml tabasco sauce
- 1 gr pepper
- 1 gr salt
Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to 15 min., stirring often.
Lower heat to simmer. Dissolve tomato puree in quarter cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot cooked rice.
