6 (6 oz.) boneless salmon filets
1/8 tsp. paprika
1/8 tsp. pepper
Dill sauce (below)
3 tbsp. butter
1 c. chopped mushrooms
2 tbsp. flour
2 tsp. dill weed
1 1/2 c. fish stock or bottled clam juice
1 c. or 1/4 lb. baby shrimp, cooked
Salt and pepper
1/4 c flour
1/4 tsp. salt
2 tbsp. butter
1/4 c. chopped onion
Dill sauce
2 tbsp. brandy
1 tbsp. dry sherry
1/2 c. heavy cream
Sprig of fresh dill

Saute' mushrooms and onions in butter until tender. Add tablespoon brandy, ignite. Reduce heat and stir in flour. Cook for 2 to 3 minutes. Stir in fish stock, sherry and dill; cook until thickened. Stir in cream, cook for 5 minutes, stir in shrimp, cook until heated through. Season to taste with salt and pepper, serve one filet and 1/3 cup of sauce to each person.