Ingredients
• 500 grams of Salmón de Chile fillet
• 6 slices of white bread, without the crust
• 2 cups of milk
• 2 cups of salmon broth
• 1/2 cup of white wine
• 120 grams of cheese (gouda or chanco)
• 1 medium onion, finely chopped
• 2 tbsp butter
• 1 chopped red pepper
• 1 grounded clove of garlic
• 1 pinch of cumin
• 1 tsp of oregano
• 1 tsp of color chili pepper or paprika
• 3 tbsp of grated Parmesan cheese
• Salt and pepper to taste
Preparation:
1. Soak the bread slices in milk for 3 minutes until softened.
2. Cream it and set aside.
3. Flake the salmon and discard the skin.
4. Heat the butter over medium heat in a large skillet.
5. Sauté the onion and the paprika for 3 minutes, until they are transparent.
6. Add the garlic, oregano, a pinch of cumin and paprika and salt and pepper
7. Add salt and pepper to taste.
8. Lower the heat and add the bread, salmon broth and white wine.
9. Mix and cook for 5 minutes, stirring constantly to achieve a creamy consistency.
10. Turn off the heat and add the shredded salmon.
11. The mixture should have be creamy and uniform, but not dense.
12. If needed, add some milk.
13. Pour the mixture into individual refractory bowls, previously greased.
14. Sprinkle each bowl with grated Parmesan cheese.
15. Heat the oven and bake at 200ºC, for 15 minutes until the surface is au gratin.
16. Serve hot
