Chardonnay Salmon with Oyster Mushrooms

Chop garlic very finely. Put a tablespoon of olive oil in your pan and gently saute garlic for a minute. Slice Oyster mushrooms in half and add to pan and saute for another 2 to 3 minutes. Add fish stock and Chardonnay. Thinly slice salmon fillet and add to pan. Add a good amount of dill weed and freshly ground black pepper to taste. Bring to boil and reduce liquid by half (approx). When reduced and liquid has started to thicken add the Tiger Prawns (I cut them in half) and the cream to the sauce. Bring back to the boil, stirring all the time until sauce reaches a creamy consistency. Stir in grated Parmesan. Put to one side until ready to serve (reheat before serving) Serve either with basmati rice or a light pasta like linguine. Serves 2