Anyone have a recipe for Smoked Salmon with rosemary cream sauce and sun dried tomatoes (old Landry's recipe)?

Not sure if the recipe you want is served over toast or pasta or what, since we have no Landry's here in Florida, and the only one I know is a famous seafood restaurant in Louisiana. Not many of their recipes are pubic domain.





After an extensive search of the internet, this is the closest thing I can find to what you're looking for. There is no rosemary in the recipe, but I suggest you add some dried or ground rosemary until you get the taste you seek.





FETTUCCINE WITH SMOKED SALMON %26amp; SUN DRIED TOMATO CREAM SAUCE





340-400 g (12-14 oz.) fettuccine or pasta of your choice


2 egg yolks


500 ml (2 cups) heavy cream


2 tbsp. butter


110 g (4 oz.) Parmesan cheese


110 g (4 oz.) smoked salmon


Salt and pepper


250 ml (1 cup) sun dried tomatoes





Soak the sun dried tomatoes in boiling water for 30 minutes; drain; slice and set aside. Cook and drain the fettuccine.





Beat the egg yolks with the cream; In a large skillet, melt the butter. Add the pasta, the egg yolk and cream mixture, the Parmesan and tomatoes. Mix everything together with two forks; be careful, since the sauce thickens quickly. Remove from the heat and add the slices of smoked salmon. Serve immediately.





Makes 4 servings.Anyone have a recipe for Smoked Salmon with rosemary cream sauce and sun dried tomatoes (old Landry's recipe)?
Yeppers:





Here ya go!!!





How To Make Landry's pontchartrain sauce for smoked salmon


Easy Recipe Ingredients %26amp; Directions:





1 small onion, chopped fine


1 cup Chardonnay


1 tablespoon butter


1 tablespoon flour


1 cup stock (fish or chicken)


1/4 cup mushrooms, chopped fine


1 small green pepper, chopped fine


2 cloves garlic, minced


1/2 cup butter, chopped into 1 tablespoon pieces


Salt, black pepper, cayenne and tarragon to taste





Cook the Chardonnay and the onion together over a low fire until the wine reduces and the onion is very soft and transparent.





Melt 1 tablespoon of butter in another heavy saucepan over medium heat. Add the flour and whisk until blended. Add the stock a little at a time, whisking constantly until blended and thickened. Add the mushrooms, green pepper and garlic. Smother down until the vegetables are soft. Remove from heat and add 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.





Thanks for the hint, this sounds GREAT for just about any fish.........





I got it from this link: http://www.uzoj.com/en/recipes/restauran鈥?/a>








Christopher K.Anyone have a recipe for Smoked Salmon with rosemary cream sauce and sun dried tomatoes (old Landry's recipe)?
For sauce. Add your rosemary to taste with cream sauce. Pour over your salmon and top with sun dried tomatoes. http://allrecipes.com/Recipe/Smoked-Salm鈥?/a>


OR


Try this recipe. http://www.dianaskitchen.com/page/fish/s鈥?/a>





When in doubt, improvise. I do it all the time and my recipes


usually turn out better than the original. After all, who knows what you like better than you do?





Look what I found. http://www.coastalcooking.com/2000/02130鈥?/a>