Ingredients:
2 - 3 good glugs of Olive Oil
4 tablespoon Butter
2 – 4 Shallots
3 - 4 good sized cloves of Garlic
1 cup of Vegetable or chicken stock or White Wine (Preferred)
2 Fresh Tomatoes (diced)
1 - 2 cups or so of Whipping Cream (I know, I know!!)
Machinko Rice Flour
A chunk of cooked Smoked Salmon (3" x 3" or more)
Add to taste:
A small handful of Fresh Parsley
A light sprinkling of Dried Chili Peppers to taste
White or Black Pepper (freshly ground if possible)
Kosher Salt
Herbs Mixture select from Basil, Oregano, Marjoram, and Thyme add to taste
Heavy based deep frying pan with a lid
Optional Ingredients instead of Salmon for a change:
A) Other
Chicken
Mushrooms
Halibut
Turkey
Asparagus, broccoli, etc
Clams
Scallops
Prawns
Shrimp
Cheese - Romano, Fontina, Parmesan (Usually not cheddar or yellow cheeses.
B) Pasta bows, penne, or other pasta's with a touch of olive oil tossed in to make it perfect pasta!
C) Sourdough Baguette sliced at an angle to sop up the sauce!!!
D) Herbs Mixture select from Basil, Oregano, Marjoram, and Thyme add to taste
Another option to add a curry powder add by tasting as you go till it pleases the palate
Preparation:
Chop up finely shallots, ginger, garlic and parsley. Dice tomato. Chop up smoked salmon piece finely also. Get rest of ingredients within arms reach.
Take fry pan (no lid yet) and add the olive oil and heat at a medium heat. Once heated add shallots and stir and cook until they start to go transparent add ginger, garlic and butter until cooked but not brown. Add more olive oil if needed to keep moist or put on lid to retain moisture. Then add diced tomatoes and herb mixture and continue to cook for a further 5 minutes or until tomatoes start to soften up add a little white wine if it needs moisture or a little more olive oil then add all of the white wine. Cook until the white wine is reduced by about half then add whipping cream and continue to cook and reduce until the sauce easily coats the back of a spoon. Add the smoked salmon, chili peppers, salt and pepper as noted above and mix in well. Add the lid and turn down the heat to the lowest setting or off if sauce is at perfect consistency (reduced and thicker). Sauce should coat the back of a spoon if looking too thick add a little more white wine. Taste and adjust with whatever you think it needs more of, to taste.
Heat the sauce as you do this so your meal is nice and hot and then pour into a serving dish or over pasta if you have decided to have this as an option. Add fresh parsley and serve with the crusty baguette bread and enjoy!!!!