12 oz. fresh salmon filets, cut 3/4" thick
3 cups fresh shiitake (or button) musrooms, chopped coarsely
3/4 cup thinly sliced leeks
2 Tbls. butter
2 cups vegetable broth
1 1/2 tsp snipped fresh dill
dash pepper
2 cups half-and-half
2 Tbls. cornstarch
2 Tbls. sherry
In a large saucepan, cook mushrooms and leeks in butter till tender. Stir in vegetable broth , dill and pepper. Bring to a boil.
Combine cream and cornstarch; stir into mushroom mixture. Cook and stir over medium heat till thickened and bubbly. Add salmon; simmer, covered, about 4 min. or till fish flakes easily. Gently stire in the dry sherry. Garnish with additional dill. Serves 4.
3 cups fresh shiitake (or button) musrooms, chopped coarsely
3/4 cup thinly sliced leeks
2 Tbls. butter
2 cups vegetable broth
1 1/2 tsp snipped fresh dill
dash pepper
2 cups half-and-half
2 Tbls. cornstarch
2 Tbls. sherry
In a large saucepan, cook mushrooms and leeks in butter till tender. Stir in vegetable broth , dill and pepper. Bring to a boil.
Combine cream and cornstarch; stir into mushroom mixture. Cook and stir over medium heat till thickened and bubbly. Add salmon; simmer, covered, about 4 min. or till fish flakes easily. Gently stire in the dry sherry. Garnish with additional dill. Serves 4.
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