SALMON
AND CHOWDER
(Recipe from the Artisan Cheese and Wine Weekend, 2011)
Ingredients:
• 1 ½ tablespoons butter
• 1 onion, minced
• 1 leek, minced
• 1 fennel bulb, minced
• 2 ½ tablespoons flour
• 1 ¾ quarts seafood stock
• 2 potatoes cut into ½” cubes
• 1 lbs bonless, skinless salmon cut into ¾” cubes
• ¾ cup milk
• ½ cup whipping cream
• 2 tablespoons chopped fresh dill
• salt and pepper
Melt butter in a saucepan and add the onion, leek
and fennel and cook over medium heat until vegetables
are soft (5-10 minutes). Stir in flour, lower heat
and cook for 3 minutes. Add seafood stock (we used
a clam base) and bring to a simmer. Taste and make
sure vegetables are soft. If not, continue cooking
until vegetables are done. Add potatoes and cook
for 15-20 minutes until potatoes are cooked through.
Add milk, cream and dill and bring to nearly boiling.
Add salmon and cook until salmon is
done (5 minutes or so). Salt and pepper to taste. |
