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5
August
Salmon Chowder
The recipe I followed is actually called ‘Alaskan Wild Salmon Chowder’. However, Alaskan salmon is that readily available in down-town Nottingham, so instead I went with Salmon from the British frozen north – Scotland.
I made a few other substitutions. For instance, I used a few celery sticks instead of the celery root that the recipe calls for. Something else that is not readily available in my local Tescos. I also used an onion instead of leeks, but that’s because I forgot to pick some up when I went shopping.
It was a lovely soup, creamy and flavourful. I am not a huge fan of salmon – I don’t dislike it, it’s just not my favourite fish – but I would definitely eat this again.
Alaskan Wild Salmon Chowder
Print recipe
| Serves | 5 Litres (12 servings) |
Ingredients
- 225g Streaky Bacon
- 900g Boneless Salmon Fillet (wild alaskan if you can get it)
- 4 Leeks
- 6 sprigs Fresh Thyme (tied together)
- 1 Bay Leaf
- pinch Hot Red Pepper Flakes
- 47g Plain Flour
- l Fish Stock
- 1l Whole Milk
- 475ml Single or Double Cream
- 455g Potatoes
- 1 Small Celery Root
- Sea salt and ground black pepper
- 13g Fresh Dill
- 2 Lemon Zest
Directions
| 1. | Cut the bacon into ½ cm diced pieces, and cook in a large heavy-bottomed soup pot over moderate heat until crisp. Transfer to paper towels to drain |
| 2. | Remove the skin from the salmon if necessary. Cut the fish into 1½ cm squares and put to one side |
| 3. | Pour off all but 60 ml of the bacon fat from the pot. Add leeks, thyme, bay leaf, and red pepper flakes. Cover over moderate heat for about minutes, stirring occasionally |
| 4. | Stir in the flour and cook stirring for about 3 minutes |
| 5. | Add the stock, milk and cream and bring just to a boil, stirring so that the liquid thickens evenly from the flour |
| 6. | Add the potato, celery and bring back to the boil. Reduce heat to moderate and simmer for 10 minutes until potatoes are almost tender |
| 7. | Add the bacon, salt and pepper to taste, dill and lemon zest and cook gently stirring occasionally |
| 8. | Add the reserved salmon and cook until barely coooked through, about 5 minutes. Discard the bay leaf and thyme sprigs. |
| 9. | Serve piping hot. Remaining soup can be cooled, transferred to smaller containers and frozen for up to 3 months |
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