Single Leaf Winery

7480 Fairplay Road

Somerset, California 95684

530-620-3545

Salmon-Filled Dutch Baby

Salmon Filling:

1 Salmon filet, cooked and shredded

1 teaspoon soy sauce

2 tablespoons water

1 tablespoon cornstarch

1 cup zucchini, sliced

1 cup celery, minced

½ cup green onions, sliced

2 tablespoons olive oil

½ cup water chestnuts, sliced

1 large tomato, cut into wedges

Dutch Baby:

3 eggs

¼ cup flour

¼ cup milk

¼ cup butter

Combine soy sauce, water and cornstarch. Sauté zucchini, celery, and green onions in olive oil for about 5 minutes in large skillet. Add shredded salmon, water chestnuts, tomato wedges and cornstarch mixture to the sautéed vegetables. Cook until slightly thickened and spoon into hot Dutch Baby.

Combine eggs, flout and milk in food processor and blend until smooth. Melt the butter in a shallow Dutch oven. Pour batter into the pan and bake at 425 degrees for about 25 minutes until puffed.

Hint: if you start by making the Dutch Baby first, the salmon mixture will be done at about the same time.