Archive for » December 17th, 2007«

Fish with Mushroom Prosciutto Sauce and Asparagus with Lemon Herbed Spirals

I wouldn’t usually do prosciutto, mushrooms and cream with fish, I would have thought it to be very strong a flavour for fish, that and I tend to do lighter sauces for fish. The first time I tried this recipe ( I can’t remember where I saw it, but is has been changed several times over the years.) I couldn’t believe how well it went together, my hubby thinks the sauce has a wonderful flavour, and paired with the pasta I think it works well.


2 Tablespoons olive oil
1 Teaspoon paprika
1 Teaspoon cracked black peppercorns
4 Firm fish fillets (I used halibut.)

Mushroom Prosciutto Sauce

1 Tablespoon olive oil
100g Prosciutto, thinly sliced (about 6 Slices)
1 Clove Garlic, crushed
1/2 Medium onion, diced
25-30g Butter
200g Mushrooms, sliced thinly (I used combination of Swiss brown and button.)
100ml Dry white wine
1/2-3/4 Teaspoon vegetable stock granules
11/2 Cups cream
pepper to taste


1. Combine oil, paprika and peppercorns in a bowl, brush fish with oil mixture. Cook fish in pan until tender and flakes, serve with sauce and lemon herbed spirals.

Note: Fish only takes 8-10 Min’s to cook so make sure you are close on the sauce and spirals so it all comes out ready to serve together (Pasta can be made first if desired and just reheated in microwave.)

Mushroom Prosciutto Sauce

1. Heat oil in a pan, cook prosciutto, onion and garlic until prosciutto is slightly browned.

2. Add mushrooms, cook until soft, add wine and stock, bring to the boil, add the cream and simmer for about 5 Min’s until sauce thickens slightly.

Asparagus with Lemon Herbed Spirals

200g Pasta Spirals
1 Bunch Asparagus (allowing 4-5 spears per person.)
2 Tablespoons olive oil
1 Clove garlic, crushed
1/2 Medium onion, diced
11/2 Tablespoons lemon juice
1 Tablespoon fresh thyme leaves


1. Add pasta to a pan of boiling water, boil uncovered until just tender, drain.

2. Cut asparagus spears about 5cm in length, Heat oil in a pan, add onion and garlic, cook stirring until onion is soft.

3. Add asparagus and juice, cook until tender. Add the thyme leaves and pasta, stir until heated through.

To Serve: Place fish on plate top with sauce and serve with pasta spirals on the side.

All photo’s taken by me unless otherwise stated.