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Chardonnay Salmon with Oyster Mushrooms RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back 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.

It 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.

A 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.

This 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).

Ingredients 

4 cloves garlic
125gs Oyster mushrooms
285ml fresh fish stock (if available)
250ml Chardonnay
1 lightly smoked salmon fillet
150 gms Peeled Tiger prawns
0.12 kgs freshly grated Parmesan
10ml Double cream
Dill weed
Black pepper
Olive Oil

Method 

  • Chop garlic very finely.
  • Put 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.
  • Slice Oyster mushrooms in half and add to pan and sauté for another 2 to 3 minutes.
  • Add fish stock and Chardonnay.
  • Thinly slice salmon fillet and add to pan.
  • Add a good amount of dill weed and freshly ground black pepper to taste.
  • Bring to boil and reduce liquid by approximately half.
  • When reduced and liquid has started to thicken add the Tiger Prawns (I cut them in half) and the cream to the sauce.
  • Bring back to the boil, stirring all the time until sauce reaches a creamy consistency.
  • Stir in grated parmesan
  • Put to one side until ready to serve (reheat before serving)
  • Serve either with basmati rice or a light pasta like linguine.

Serves 2

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