Fish Stroganoff

Years ago when we had Dish Network, 30 Minute Meals was my favorite program. My recipe creating skills blossomed during that time. I never even realized how much Ms. Ray had to do with said blossoming until I saw this recipe. My mom had seen her make it on her show and liked how it sounded with all the vegetables and all (I guess it’s hereditary) so we looked it up and made it for dinner.

The recipe is very versatile. Use any veggies you have on hand; green beans, asparagus, broccoli, zucchini carrots, peppers, mushrooms, peas, corn, onions…We have had it with a different combination of veggies each time, but one thing that makes the meal for me is a nice fillet of fish.Wild salmon and smoked tuna or wahoo are divine, but even a can of tuna would be quite lovely.

½ pound brown rice rotini noodles, cooked with ½ cup starchy water reserved

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, pressed

1 bunch broccoli, cut into small chunks

1/2 pound carrots, sliced or julienned

2 tablespoons butter

2 tablespoons flour

1 cup chicken or vegetable stock

1 tablespoon dijon mustard

1/2 cup sour cream

½ pound cooked fish, broken up

2 teaspoons dill

1/4 cup chopped parsley

2 tablespoons lemon juice

salt and pepper

Sautee the onion and garlic in olive oil, cook 4 minutes. Add the broccoli and carrots and continue cooking for another 1 minute. Push the veggies to the sides of the pan to make a well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved pasta-cooking water and sour cream to the pan and whisk to combine and simmer until the sauce has thickened. Add the cooked pasta, fish, dill, parsley and lemon juice to the pan, season with salt and pepper, and toss to combine.

Who has influenced your cooking skills?