1/2 pound salmon
1 (6 ounce) can condensed cream of chicken soup
1 (6 ounce) can cream of mushroom soup
1 small onion, finely chopped
2 tablespoons olive oil
4 slices fresh or frozen alligator meat
4 thin slices bacon
1 small sweet onion, sliced
2 tablespoons cornstarch
2 tablespoons packed brown sugar
1/8 teaspoon dried sage
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons butter
1 cup white wine
Remove the belly from the fish. Arrange the fish in a clean bowl, and microwave at even heating until completely cooked through. Melt butter or margarine in a small saucepan over medium heat. Stir in tomato soup, onion, olive oil, fish, bacon, onion slices, and cornstarch. Dissolve flour, 1 cup at once, and add to vegetable mixture to form a roux. Bring the mixture to a rolling boil, stirring occasionally, until smooth. Reserve 1 cup of roux. Stir in the brown sugar, sage, cornstarch, brown sugar, brown sugar, sage, and cornstarch mixture. Bring the mixture to a rolling boil, stirring constantly, until thickened and fluffy. Slowly add wine, whisking constantly. Drop by rounded spoonfuls onto the fish, overlapping to fit.