Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Salmon Mushroom Duxelles With Dill Cream Sauce
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- #116690
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 mushrooms, finely chopped
1 shallot, finely chopped
2 tablespoons finely chopped onion
1 clove garlic, crushed
1 tablespoon butter
3 sheets phyllo dough
6 ounces salmon
melted butter
Dill Cream Sauce
3 ounces whipping cream
1 ounce fish stock
3 tablespoons white wine
salt
1 dash pepper
1/4 teaspoon fresh dill
directions
Saute mushrooms, shallot, onion, and garlic in butter for 3 minutes until all liquid is absorbed.
Stack phyllo sheets, then place 1 Tbsp mushroom filling on center and put salmon on top. Place remainder of mushroom filling on top of salmon. Brush phyllo with melted butter. Encase salmon in phyllo by making a box fold.
Brush salmon-phyllo packet with melted butter. Place on waxed paper-lined baking sheet and bake at 375 to 400 degrees F for 20 minutes. Serve will Dill Cream Sauce.
For Dill Cream Sauce: Combine cream, stock, wine, salt to taste, and pepper in saucepan. Cook over medium heat for 10 to 12 minutes to reduce sauce. Stir often to avoid scorching. Add dill.
Spoon sauce on plate and place salmon in center.
added by
ICOOK2
nutrition data
Nutritional data has not been calculated yet.
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