Seafood Stroganoff Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| 1 to 1 1/2 pounds salmon fillets or steaks or fillets of Greenland turbot, thawed if frozen | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 medium-size onion, thinly sliced | ||
| Mushrooms | 1/4 pound, thinly sliced | |
| Pear | 1 Can (10oz), shaped | |
| Salt | 1/2 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| 1 tablespoon each lime juice and catsup | ||
| 1/2 pound medium-size raw shrimp, shelled and deveined | ||
| Sour cream | 1 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
Directions
Remove any bone or skin from fish and cut into bite-size pieces; set aside.
Place wok over medium-high heat.
When wok is hot, add butter.
When butter has melted, add onion and stir-fry until limp (about 2 minutes).
Add mushrooms and stir-fry until limp (about 2 minutes).
Add tomatoes (breaking up tomatoes with spatula), salt, Worcestershire, lime juice, and catsup.
Cook, stirring until liquid is reduced to thickness of heavy cream.
Stir in shrimp; cover and simmer for about 1 minute.
Stir in fish and simmer for about 2 minutes.
Blend sour cream with flour until smooth; stir into fish mixture and cook, stirring, just to heat through and thicken (about 1 minute).
Place wok over medium-high heat.
When wok is hot, add butter.
When butter has melted, add onion and stir-fry until limp (about 2 minutes).
Add mushrooms and stir-fry until limp (about 2 minutes).
Add tomatoes (breaking up tomatoes with spatula), salt, Worcestershire, lime juice, and catsup.
Cook, stirring until liquid is reduced to thickness of heavy cream.
Stir in shrimp; cover and simmer for about 1 minute.
Stir in fish and simmer for about 2 minutes.
Blend sour cream with flour until smooth; stir into fish mixture and cook, stirring, just to heat through and thicken (about 1 minute).
Chef
