Instructions: Chop garlic very finely. Put a tablespoon of olive oil in your pan (I use a wok because of the control it gives and the extra heat) and gently sauta garlic for a minute. Slice Oyster mushrooms in half and add to pan and sauta for another 2 to 3 minutes.

Add fish stock and Chardonnay. Thinly slice salmon fillet and add to pan. Add a good amount of dill weed and freshly ground black pepper to taste. Bring to boil and reduce liquid by half (approx).

When reduced and liquid has started to thicken add the Tiger Prawns (I cut them in half) and the cream to the sauce. Bring back to the boil, stirring all the time until sauce reaches a creamy consistency. Stir in grated Parmesan

Put to one side until ready to serve (reheat before serving)

Serve either with basmati rice or a light pasta like linguine.

NOTES : This is a HUB-UK recipe. You can prepare it in advance and then just warm it up before serving. (Remember measurements only have to be approximately the same so dont panic if you cant get exact quantities).

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