1 cup of white wine – on the dry side, but not extremely dry 1 cup of full cream 1 leek 2 cloves of garlic 1fish bullion cube 1 lb salmon cornstarch
Fettuccine or other pasta of your choice
Heat white wine with chopped garlic, fish bullion cube and most of the leek, cut in thin rings. Boil until reduced to half amount. Add cream. Reduce until half. Add cubes of salmon and rest of leek. Poach carefully over low heat until salmon is done – it takes only minutes. Stir cornstarch with a little cold water and add a little at a time until desired thickness. Boil pasta of your choice – I prefer fairly wide strips.
Crisp French bread and a green salad. Drink the rest of the wine. Cheese and fruit for dessert.