Grilled salmon danish style
6 people
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | (6-oz) salmon filets; | |
| ¼ | cup | Flour; |
| ¼ | teaspoon | Paprika; |
| 3 | tablespoons | Margarine; |
| 1 | cup | Mushrooms; chopped |
| ¼ | cup | Onions; chopped |
| 2 | tablespoons | Brandy; |
| 2 | tablespoons | Flour; |
| 1½ | cup | Fish stock -=OR=- |
| 1½ | cup | Bottled clam juice; |
| ¼ | teaspoon | Pepper; |
| 2 | tablespoons | Margarine; |
| 1 | tablespoon | Dry sherry; |
| 2 | tablespoons | Dill weed; |
| ½ | cup | Heavy cream; |
| 1 | cup | Or 1/4 lb baby shrimp; (or salad) cooked |
| Salt & Pepper to taste | ||
| Sprig of fresh dill; | ||
Directions
SALMON
DILL SAUCE
FISH: Combine flour, paprika, salt and pepper. Dip filets into flour.
Saute salmon in butter just until flaky.
DILL SAUCE: Saute mushrooms and onions in butter until tender. Add 2 tablespoons brandy, ignite. Reduce heat and stir in flour. Cook 2 to 3 minutes. Stir in fish in cream, cook 5 minutes. Stir in shrimp, cook through. Season to taste with salt and pepper. Serve one filet and ⅓ cup of sauce to each person. For 6 people.
Source: Recipes From America's Favorite Resorts, Hotel Del Coronado Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 03-28-95