1/2 cup butter
2 cups sliced leeks
1/2 lb sliced mushrooms
1 Tbsp crushed garlic
46 ozs clam juice or fish stock
4 cups canned crushed tomatoes
1/2 cup chopped fresh parsley
2 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
4 cups salmon filet cut into 1/2 into half inch cubes
4 cups cream
1/4 cup flour
Fresh dill sprigs for garnish
Procedure:
Melt butter in large pot. Add leeks, mushrooms, & garlic. Sauté for approx. 5 min. Add clam juice,
tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for
about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs.
Recipe Type: Authentic2 cups sliced leeks
1/2 lb sliced mushrooms
1 Tbsp crushed garlic
46 ozs clam juice or fish stock
4 cups canned crushed tomatoes
1/2 cup chopped fresh parsley
2 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
4 cups salmon filet cut into 1/2 into half inch cubes
4 cups cream
1/4 cup flour
Fresh dill sprigs for garnish
Procedure:
Melt butter in large pot. Add leeks, mushrooms, & garlic. Sauté for approx. 5 min. Add clam juice,
tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for
about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs.
Submitted By: Robin Covey, Owner of Novo Restaurant
Recipe Author: Novo Restaurant
Restaurant: Novo Restaurant, 726 Higuera Street, San Luis Obispo, CA
Source: http://www.baileyana.com/trade/Oct_092209.pdf