Okay so you have the base recipe of Mushroom & leek Creme épaisse given below . Now the delicious twist !
Take boneless fish fillets , lightly stir fry and set aside , Take some jam , a tangy one , add in green chili paste to the jam to suit your palate , now add the jam to the fillets and give a 1 minute stir fry , then add the previously made Mushroom & leek Creme épaisse to the wok , cook 30 second to marry flavors and you have a delicious dish , hints of sweet and spice and everything nice ! Two plating options here for you .
200 Grams Thickly sliced Mushrooms
1 Cup Leek - Chop 1/3d " discs and use the firm green parts too - they have an amazing flavor.
Diced Chili - To taste.
Black Pepper - To taste.
1 Tablespoon Butter + 1 Teaspoon Olive Oil.
2 Tablespoons Chopped Herbs - I use parsley or Basil or even green dhania
4-5 Tablespoons Thick Cream.
1 Tablespoon Parmesan Cheese.
Use the largest wok - the reason is you don't want a crowded dish as mushroom need to be cooked super fast , and cooked minimum to ratian flavor and bite.
Heat up butter and oil add diced chilies and crushed black pepper , 30 seconds later add leek , cook one minute till leek just about begins to get soft , now increase heat to max , add mushrooms , herbs and stir fry one minute , take off heat and stir in cheese ,cream and salt to taste.This is a delicious base sauce / topping or a side dish on it's own .Should be made when ready to eat .
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