Salmon St. James - cooking recipe
Ingredients
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1 1/2 to 2 lb. salmon fillets
4 to 8 oz. mushrooms (white or shiitake)
2 bunches green onions, sliced 1/8 to 1/4-inch pieces
1 Tbsp. dill
1/2 Tbsp. parsley (fresh or dried)
2 to 3 garlic cloves, cut
8 oz. bottle clam stock
1/2 pt. whipping cream
1 oz. brandy
1 oz. sherry (if not available, use 2 oz. brandy and no sherry)
Wondra flour (used to thicken) to taste
salt and pepper to taste
flour (to coat fish fillets)
butter or margarine (as needed)
Preparation
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Lightly coat fillets with flour; fry in butter until done. Move cooked fish to dish.
Fry sliced onions; add garlic and sliced mushrooms.
Cook until done.
Add cream, clam stock, dill, parsley, brandy/sherry, salt and pepper; cook down.
Add Wondra flour to thicken.
Place the fried fillets back into thickened mixture to warm.
Serve with cooked pasta.
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