Sunday 17 February
The first section of Friday's salmon
pickings provided ingredients for a chowder.
Of course, each chowder has to start with a few rashers of bacon, fried
in a pan. When some fat has rendered,
add a small chopped onion, and when that's gone a couple of minutes, add some
diced carrot and potato. After a minute
more of browning, add the salmon fumet you made from the fish head at the first cooking, and let it
cover the vedge and simmer until tender.
When it is, add milk, a dab of butter, and a dollop of cream if you've got
it, plus the leftover mirepoix and flaked salmon.
When it's hot, eat it. Do we have to tell you everything?
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