Salmon stroganoff and fettuccine w/dill butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| ¼ | cup | Vegetable oil |
| 1 | cup | Chopped onions |
| 1 | cup | Sliced mushrooms (1/2 lb.) |
| ½ | cup | Dry white wine |
| 1 | teaspoon | Curry powder |
| 2 | cups | Whipping cream |
| 1 | pounds | Fresh salmon, skinned,boned and sliced in 1/2 inch wide strips |
| ¼ | cup | Chopped fresh watercress |
| 1 | pounds | Fettuccine |
| ¼ | cup | Butter |
| 2 | tablespoons | Chopped fresh dill |
| 2 | tablespoons | Lemon juice |
Directions
FETTUCCINE WITH DILL BUTTER
In skillet, heat butter and oil; sauté onions and mushrooms for 6 minutes or until mushrooms are browned and onions are translucent. Remove from skillet; set aside.
In same skillet, pour in wine and bring to boil, stirring up any brown bits from bottom of pan. Stir in curry and cream; bring to boil and boil until slightly reduced and thickened. Add salmon and poach for 5 minutes or until fish flakes easily with fork. Return onions and mushrooms to skillet and heat through. Serve over Fettuccine with Dill Butter. Sprinkle with watercress. Makes 4 servings.
(Fettuccine with Dill Butter):
In large pot of boiling salted water, cook fettuccine until al dente (tender but firm) or according to package directions. Drain well.
Meanwhile in small saucepan, melt butter; stir in dill and lemon juice.
Pour dill butter over pasta and toss; serve immediately. Makes 4 servings.
Typed in MMFormat by cjhartlin@... Source: Canadian Living Rush Hour Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 18, 1999