Salmon St. James

• 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)

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.

salmon fillets, mushrooms, green onions, dill, parsley, garlic, clam stock, whipping cream, brandy, sherry, wondra flour, salt, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101007 (may not work)