Yield: 1 servings
|450 grams||Salmon strips|
|½||Cucumber; unpeeled and cut|
|; into thin strips|
|1 tablespoon||Sunflower oil|
|4||Floz white wine|
|6 tablespoons||Double cream|
|2 tablespoons||Green peppercorns|
Cut the salmon into strips. Melt the butter with oil in a wok. Add the cucumber and stir fry for 1-2 minutes. Add the salmon and stir fry for a further 2-3 minutes. Add wine and stir fry until wine evaporates off.
Lower heat add double cream, green peppercorns and seasoning. Cook gently.
Garnish with snipped chives. Serve with egg noodles or a good green salad and crusty bread rolls.
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Carlton Food Network
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