Salmon St. James

Name: Salmon St. James
Ingredients: 1 1/2 to 2 lb. salmon fillets; 4 to 8 oz. mushrooms (white or shiitake); 2 bunches green onions, sliced 1/8 to 1/4-inch pieces; 1 Tbsp. dill; 1/2 Tbsp. parsley (fresh or dried); 2 to 3 garlic cloves, cut; 8 oz. bottle clam stock; 1/2 pt. whipping cream; 1 oz. brandy; 1 oz. sherry (if not available, use 2 oz. brandy and no sherry); Wondra flour (used to thicken) to taste; salt and pepper to taste; flour (to coat fish fillets); butter or margarine (as needed)

14 ingredients

7 steps

Ingredients

1 1/2 to 2 lb. salmon fillets
4 to 8 oz. mushrooms (white or shiitake)
2 bunches green onions, sliced 1/8 to 1/4-inch pieces
1 Tbsp. dill
1/2 Tbsp. parsley (fresh or dried)
2 to 3 garlic cloves, cut
8 oz. bottle clam stock
1/2 pt. whipping cream
1 oz. brandy
1 oz. sherry (if not available, use 2 oz. brandy and no sherry)
Wondra flour (used to thicken) to taste
salt and pepper to taste
flour (to coat fish fillets)
butter or margarine (as needed)

Directions

1

Lightly coat fillets with flour; fry in butter until done. Move cooked fish to dish.
2

Fry sliced onions; add garlic and sliced mushrooms.
3

Cook until done.
4

Add cream, clam stock, dill, parsley, brandy/sherry, salt and pepper; cook down.
5

Add Wondra flour to thicken.
6

Place the fried fillets back into thickened mixture to warm.
7

Serve with cooked pasta.