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THIS IS A HUB-UK RECIPE. YOU CAN PREPARE IT IN ADVANCE AND THEN JUST WARM IT UP.
REMEMBER MEASUREMENTS ONLY HAVE TO BE APPROXIMATELY THE SAME SO DO NOT PANIC IF YOU CAN'T GET EXACT INGREDIENTS
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HUB CHARDONNAY SALMON WITH OYSTER MUSHROOMS

INGREDIENTS

4 CLOVES OF GARLIC
125 GS OYSTER MUSHROOMS
285ML FRESH FISH STOCK(IF AVAILABLE)
250ML CHARDONNAY
1 LIGHTLY SMOKED SALMON FILLET
150GMS PEELED TIGER PRAWNS
0.12KGS FRESHLY GRATED PARMESAN
10ML DOUBLE CREAM
DILL WEED
BLACK PEPPER
OLIVE OIL

METHOD

CHOP GARLIC VERY THINLY. PUT A TABLESPN OLIVE OIL IN TO PAN(I USE A WOK BECAUSE OF THE CONTROL IT GIVES AND THE EXTRA HEAT) AND SAUTE GARLIC FOR A MINUTE. SLICE OYSTER MUSHROOMS IN HALF AND ADD TO PAN AND SAUTE FOR ANOTHER 2-3 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 HALF(APPROX)
WHEN REDUCED AND LIQUID HAS STARTED TO THICKEN ADD TIGER PRAWNS(I CUT THEM IN HALF) ADD THE CREAM TO THE SAUCE. BRING BACK TO BOIL, STIRRING ALL THE TIME, UNTIL SAUCE REACHES A CREAMY CONSISTENCY. STIR IN GRATED PARMASEN
PUT TO ONE SIDE UNTIL READY TO SERVE
(RE-HEAT BEFORE SERVING)
SERVE WITH EITHER BASMATI RICE OR A LIGHT PASTA LIKE LINGUINE
SERVES 2
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I HAVE TRIED THIS RECIPE AND BELIEVE ME IT REALLY IS AS GOOD AS IT SOUNDS!!!
BUT UNFORTUNATELY I HAD TO MAKE ONE ADDITION TO THE RECIPE!!!!!
YES THATS RIGHT CHILLIES OF COURSE
HOPE YOU DON'T MIND HUB-UK RECIPE MASTER
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