Salmon with Oyster Mushrooms
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
is a Hub-UK recipe. You can prepare it in advance and
then just warm it up before serving. (Remember measurements
only have to be approximately the same so don't panic
if you can't get exact quantities).
125gs Oyster mushrooms
285ml fresh fish stock (if available)
1 lightly smoked salmon fillet
150 gms Peeled Tiger prawns
0.12 kgs freshly grated Parmesan
10ml Double cream
a tablespoon of olive oil in your pan (I use a
wok because of the control it gives and the extra
heat) and gently sauté garlic for a minute.
Oyster mushrooms in half and add to pan and sauté
for another 2 to 3 minutes.
fish stock and Chardonnay.
slice salmon fillet and add to pan.
Add a good amount of dill weed and freshly ground
black pepper to taste.
to boil and reduce liquid by approximately half.
reduced and liquid has started to thicken add the
Tiger Prawns (I cut them in half) and the cream
to the sauce.
back to the boil, stirring all the time until sauce
reaches a creamy consistency.
to one side until ready to serve (reheat before serving)
either with basmati rice or a light pasta like linguine.