A quick and delicious main-course dish can be made by combining a good cream sauce with canned salmon, tuna, or clams, or leftover cooked fish or shellfish. If you are using a baking dish, all may be prepared ahead, then set in the oven shortly before serving, but a pastry shell should not be filled until just before it goes into the oven. The following recipe is for salmon, but other fish may be substituted:
Cook the onions in butter in the saucepan over low heat for 5 minutes or so, until onions are tender but not browned.
Stir in the flour, and cook slowly for 2 minutes without coloring.
Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings. Now bring this sauce to boil over moderately high heat, stirring. Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell. Sprinkle on the cheese, and distribute the butter in pea-sized dots. Bake in upper third of preheated oven for about 15 minutes, or until top is nicely browned.