Salmon, Leek, and Asparagus Cobbler

INGREDIENTS

Base

• 1/2 bunch asparagus
• 2 leeks, white parts only, sliced
• 1.5 lbs salmon, cut into 3/4" cubes
• 3/4 c chicken stock
• 1 tsp lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1/2 c cream
• 2 tsp cornstarch
• 2 egg yolks
• 1/2 c grated tasty cheese
• white pepper, to taste

Cobbler Topping

• 1 c self-rising flour
• 3 Tbsp butter, melted
• 1 egg, lightly beaten
• 1 Tbsp grated Parmesan
• 1 Tbsp snipped chives
• 1 Tbsp chopped parsley
• 1/3 c milk

PREPARATION

1. Trim asparagus and cut into 1/2" lengths.
2. Place leek and asparagus in 4-qt slow cooker.
3. Place salmon on top.
4. Mix stock, lemon juice, zest, mustard, and salt; pour over salmon.
5. Cover and cook 2 hours on low.
6. Turn to high.
7. In bowl, whisk cream and cornstarch till combined, then whisk in the egg yolks.
8. Stir into the mixture in the slow cooker, together with the grated cheese.
9. Add salt and white pepper to taste.
10. Cover.
11. Make the cobbler topping by mixing the flour, butter, egg, Parmesan, chives, parsley, and milk in a bowl.
12. Drop by teaspoons over the salmon mixture.
13. Cover and cook 25 minutes on high.

( Slow Cooker 2 - kindle )

-- JMag Guthrie - 2017-03-04