In a large skillet, slowly saute the leeks in the butter until translucent but not brown, approximately 10 minutes. Set aside. In a saucepan, combine the stock, mustard, cream and lemon zest and reduce over moderate heat to a light sauce consistency, approximately 8 to 10 minutes. Season with salt and pepper and stir in the fresh dill. Meanwhile, cook the pasta in lightly salted boiling water until just al dente. Drain the pasta and toss with the sauce, leeks, salmon and mozzarella. Serve immediately, garnished with dill sprigs and fried capers, if desired. This recipe yields 4 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9616 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-06-1996 Recipe by: John Ash
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 745 (100%)|
|Amt Per Serving||% DV|
|Total Fat 83.2g||111 %|
|Saturated Fat 52.4g||262 %|
|Monounsaturated Fat 22.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 234.1mg||72 %|
|Sodium 109.1mg||4 %|
|Potassium 66mg||2 %|
|Total Carbohydrate 1.8g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.4g|
|Protein 1.9g||3 %|
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Calories per serving: 745
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