Southern creole Tomato Gravy over Biscuits served with salmon patties
2 16 oz cans peeled whole tomatoes
1 can tomato paste
1 can mild rotel
1 peeled diced yellow onion
2/3 cup flour
1/2 cup vegetable oil
cream of tartar
salt baking soda
2 cans of salmon
1/3 crushed club crackers
add 2 cups all purpose flour
1 tsp salt
1/4 tsp cream of tartar
add 2 tblsp mayonaise 1 stick of softened butter 2 eggs and 1/3 cup of milk or buttermilk.
use fingers and mix coarsely incorporating baking soda. set dough aside and chill.
add vegetable oil and 2/3 cup of flour and stir with a wooden spoon over medium heat until "roux" is golden brown.
add diced onion and rotel and simmer until wilted,
crush whole tomatoes and add along with 2 cans of water from tomatoes.
add 1/4tsp thyme
1tsb minced garlic and 2 bay leaves
reduce heat and let the gravy simmer for at least an hour. (Remember to use a wooden spoon to do the stirring.)
patt out chilled biscuit dough or roll into desired shaoe, place on greased baking sheet and bake @ 375 for 25-30 min (golden
remove salmon from can , and pick for bones and remove skin
place in a bowl and add egg coarse sea salt, coarse ground black pepper and crushed club crackers
take the Panko and put in a bowl, form patties or sticks from salmon mixture, coat on both sides with panko,
skillet fry on both sides in olive oil.
Plate with a open face biscuit, topped with 2 fried salmon patties and top with homemade dark tomato gravy and enjoy!
Pairs Well With
This is one of my Lovely wifes favorite comfort recipes! I Love preparing it for her.