From Our Kitchen: Nova Scotia Salmon Chowder
Our Executive Chef, Christophe Luzeux, shares his
Salmon Chowder recipe that’s sure to make you long for the East Coast.
SALMON CHOWDER
Ingredients:
600 grams Cape d'Or Salmon
200 grams Spanish Onion
150 grams Celery
400 grams Potato
60 grams All-Purpose Dover Mils Flour
250 grams Farmers Butter
800 ml Fish Stock
6 grams Riverview Herbs Parsley
4 grams Riverview Herbs Basil
40 ml Jost Tidal Bay White Wine
20 ml Olive Oil
1 grams Salt
0.4 grams Pepper
0.4 grams Dry Thyme
100 ml Framers Whipping Cream
Method:
Dice salmon into 3/4" pieces and poach salmon in fish stock. Remove the fish from the stock and set aside.
Peel then dice the potatoes into 3/4" pieces and lightly boil in same fish stock. Remove the potatoes from the stock and set aside.
Dice the onion and celery, and sauté in butter until soft. Add flour and stir mixture on low heat for approximately 8-10 minutes.
Add thyme, 1/4 of chopped parsley and wine. Cook for 2 minutes. Then slowly add stock while stirring.
Simmer for 45 minutes, season with salt, pepper and red wine vinegar.
Add cream, potatoes and salmon pieces to pot and simmer for 5 more minutes.
Puree basil & rest of parsley with olive oil. Heat for at least two minutes and strain in a fine sieve.
Drizzle a small amount of the strained herb oil on top of each bowl and serve.
Enjoy!