| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Canadian | Seafood, Pasta | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 1/4 | c | Vegetable oil |
| 1 | c | Chopped onions |
| 1 | c | Sliced mushrooms (1/2 lb.) |
| 1/2 | c | Dry white wine |
| 1 | ts | Curry powder |
| 2 | c | Whipping cream |
| 1 | lb | Fresh salmon, skinned,boned and sliced in 1/2 inch wide strips |
| 1/4 | c | Chopped fresh watercress |
| 1 | lb | Fettuccine |
| 1/4 | c | Butter |
| 2 | tb | Chopped fresh dill |
| 2 | tb | Lemon juice |
INSTRUCTIONS
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 [email protected] Source: Canadian Living Rush Hour Cookbook Posted to MM-Recipes Digest V4 #10 by [email protected] on Mar 18, 1999
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