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| 1/4 Tasse | butter |
| 1/4 Tasse | vegetable oil |
| 1 Tasse | onions chopped |
| 1 Tasse | Sliced mushrooms (1/2 lb.) |
| 1/2 Tasse | white wine dry |
| 1 Teelöffel | curry powder |
| 2 Tasse | whipping cream |
| 1 x ca. 450 g | Fresh salmon, skinned, boned and sliced in 1/2 inch wide strips |
| 1/4 Tasse | Watercress freshly chopped |
| 1 x ca. 450 g | Fettuccine |
| 1/4 Tasse | butter |
| 2 Esslöffel | dill fresh, chopped |
| 2 Esslöffel | lemon juice |
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In skillet, heat butter and oil; saute onions and mushrooms for 6 minutes or until mushrooms are browned and onions are translucent. Remove from skillet; set aside.
In same skillet, pour in wine and bring to boil, stirring up any brown bits from bottom of pan. Stir in curry and cream; bring to boil and boil until slightly reduced and thickened. Add salmon and poach for 5 minutes or until fish flakes easily with fork. Return onions and mushrooms to skillet and heat through. Serve over Fettuccine with Dill Butter. Sprinkle with watercress. Makes 4 servings.
(Fettuccine with Dill Butter):
In large pot of boiling salted water, cook fettuccine until al dente (tender but firm) or according to package directions. Drain well.
Meanwhile in small saucepan, melt butter; stir in dill and lemon juice. Pour dill butter over pasta and toss; serve immediately.
Canadian Living Rush Hour Cookbook
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