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Chardonnay Salmon with Oyster Mushrooms

4 cloves garlic
125 g oyster mushrooms
285 ml fresh fish stock (if available)
250 ml 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

Chop garlic very finely. Put a tablespoon of olive oil in your pan
and gently saute garlic for a minute. Slice Oyster mushrooms in
half and add to pan and saute 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 half (approx).

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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