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

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