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SALMON WHITEFISH CHOWDER
- 1 large diced yellow onion
- ¼ bunch celery (diced thin)
- 10 oz cubed Norwegian salmon
- 15 oz skinned fresh whitefish
- 12 Tble butter
- 1 1/3 Cup flour
- 1 quart hot water
- 1 whole lemon juiced
- 1½ quart (6 cups) warm milk
- 1 Cup ½ and ½ (light cream)
- 1 scant tsp nutmeg
- 1 ¼ tsp ginger
- ½ Tb salt
- 1 Tb dillweed
- ¼ tsp white pepper
- ¼ tsp white pepper
- ¾ lbs cooked red potatoes, skins on and cubed
Saute onions and celery in the butter until tender over medium heat.
Add herbs and cook 2 more minutes. Add flour to make a rue (paste) and cook until thick. Add warm water and lemon juice and bring to a simmer, stirring to keep smooth. Add ½ and ½ and milk and bring to a simmer, stirring. Add fish and bring back to 160 degrees. Add potatoes and simmer 10 more minutes. Garnish with dill sprig.
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