Saturday, August 29, 2015

SALMON CHOWDER FOR THE SOUP KITCHEN ENJOY DAN:

        SALMON CHOWDER FOR THE SOUP KITCHEN by CHEF DAN:
Serves 30-40

INGREDIENTS:
6 tablespoons vegetable oil
20-30 prawn shells
6 onions
2 bunches fresh thyme
6 bay leaves
A handful of fresh dill
3 tablespoon black peppercorns
3 lemons, peeled
3 (10 Oz) cans tomato sauce
2 cups white wine
22 cups water

CHOWDER:
5 tablespoons vegetable oil
5 onion, diced
2 pounds bacon, cooked and cut into 3/4-inch cubes
4 celery stocks cut large dice
8 Yukon gold potatoes, large dice
1 half gallon half & half
4 pound wild caught salmon, cut into 1/4-inch cubes
Salt and pepper to taste
1/4-cup EACH lemon juice, tarragon and chives

DIRECTIONS FOR SHELL STOCK:
1.   In a stock-pot over low-heat, add oil and next 8 ingredients.
2.   Cook for 4 minutes.
3.   Add wine, water and simmer for 45 minutes.
4.   Strain and reserve

CHOWDER:
1.   In a stock-pot over low-heat, add the oil and sweet the onions with the bacon and celery for 5-7 minutes.
2.   Add the potatoes and sweat another 5 minutes.
3.   Add the thyme, shell stock, cream and bring to a simmer for 20 minutes.
4.   Add salmon with salt and pepper, and lemon juice.
5.   Garnish with tarragon and chives.

ENJOY DAN:                                                      BON-APPETITE!!


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