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Ingredientes
- 4 x cloves garlic
- 1/4 lb Oyster mushrooms
- 1 1/4 c. fresh fish stock (if available)
- 1 c. Chardonnay
- 1 x lightly smoked salmon fillet
- 1/3 lb Peeled Tiger prawns
- 1/4 lb freshly grated Parmesan
- 2 tsp Double cream Dill weed Black pepper Extra virgin olive oil
Direcciones
- Chop garlic very finely. Put a Tbsp. of extra virgin olive oil in your pan (I use a wok because of the control it gives and the extra heat) and gently sauta garlic for a minute. Slice Oyster mushrooms in half and add in to pan and sauta for another 2 to 3 min.
- Add in fish stock and Chardonnay. Thinly slice salmon fillet and add in to pan. Add in a good amount of dill weed and freshly grnd black pepper to taste. Bring to boil and reduce liquid by half (approx).
- When reduced and liquid has started to thicken add in the Tiger Prawns (I cut them in half) and the cream to the sauce. Bring back to the boil, stirring all the time till sauce reaches a creamy consistency. Stir in grated Parmesan
- Put to one side till ready to serve (reheat before serving)
- Serve either with basmati rice or possibly a light pasta like linguine.
- NOTES : This is a HUB-UK recipe. You can prepare it in advance and then just hot it up before serving. (Remember measurements only have to be approximately the same so do not panic if you cannot get exact quantities).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 2 servings | |
| Calories 578 | |
| Calories from Fat 259 | 45% |
| Total Fat 29.08g | 36% |
| Saturated Fat 12.55g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 1468mg | 61% |
| Potassium 859mg | 25% |
| Total Carbs 10.48g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.33g | 2% |
| Protein 45.62g | 73% |
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