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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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a quick but impressive first course that is company worthy. Ingredients:
12 ounces salmon steaks, skinned boned, cut into 3/4 inch pieces |
3 cups sliced shiitake mushrooms |
3/4 cup sliced leek, white part only |
2 tablespoons butter |
2 cups chicken stock |
1 1/2 teaspoons fresh dill or 1/2 teaspoon dried dill |
black pepper, to taste |
2 cups half-and-half cream or 2 cups light cream |
2 tablespoons cornstarch |
2 tablespoons dry sherry |
Directions:
1. cut the salmon into 3/4 pieces, set aside.
2. in a large saucepan melt butter.
3. add mushrooms and leeks, cook until tender 5-10 minutes.
4. stir in chicken stock, dill, pepper to taste, bring to a boil.
5. combine half& half with cornstarch, stir into mushroom mixture.
6. lower heat to medium, cook until thickened and bubbly.
7. add salmon, cook 4-5 minutes until salmon flakes easily.
8. add dry sherry.
9. garnish with extra dill, if desired.
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