Remove skin and bones. Cut salmon into strips 1cm thick by 2.5cm wide
and up to 20cm long. Butter 8 custard cups and coil salmon into the
cups. In a double boiler, cook mushrooms and onion juice for 5 minutes
then add the flour, light cream, salt, pepper, cayenne and mace and stir
constantly until cooked and thick. Pour sauce into custard cups then
bake at 190C/375F for 25 minutes.
Drain off juice from cups, unmold the fish and place in an ovenproof
dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on
each fish roll. Broil the rolls until the mushrooms are done and the
crumbs browned. Serve garnished with parsley and lemon wedges.
