| 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 cjhartlin@msn.com Source: Canadian Living Rush Hour
Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 18,
1999
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