Saturday, November 22, 2014

Salmon Chowder

Friday 21 November
As is his wont, Holt was going to have a group of friends over and cook them a marvelous dinner as a way of celebrating his own birthday.  So Barbara went out and caught (okay, bought) a seven-pound salmon, and Holt prepped it for the feast.  Once the fillets were removed and a few steaks frozen, we boiled up the remains for a chowder. 

A few bacon scraps got sizzled in the pan, and some chopped celery, carrot, and onion joined them.  Then some diced potato and wine jumped in to get tender, and finally the salmon scraps, some tarragon, and milk and cream, until it was rich and lush.    
Usually this is made from leftovers from a whole salmon, but this time we had it first.  Does that make it firstovers?

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