Page 50 - MENU Magazine - Sept/Oct 2017

HIGH LINER
Putting
seafood
on fall and
winter plates
ingredients
FOR THE BROTH:
1⁄2 lb. 1 c.
1 c. 1 c. 2 4
1 c. 1
2 c. 1 c. 1 c.
1 c. 1/4 c. 1 tbsp +
bacon, diced
red-skinned potatoes (although any type on hand will do)
sliced leeks (whites only)
sliced button or cremini mushrooms
cloves garlic, minced
portions Fire Roasters Smoky Applewood Salmon (approx. 3 pieces)
dry white wine
can crushed tomatoes (14.5-ounce)
sh broth
vegetable stock
half-and-half cream,
plus 1 tablespoon for garnish
fat-free plain Greek yogourt
fresh parsley, chopped
fresh dill, chopped
salt and freshly cracked pepper to taste
FOR THE GARNISH:
1 tbsp 1
1 lb. 2
1⁄4 lb.
vegetable oil
leek, sliced (white part only)
cremini mushrooms
Fire Roasters Smoky Applewood Salmon, baked
baby red skin potatoes, halved
RSSQSST
WARM YOUR HEART THIS WINTER WITH SMOKY APPLEWOOD SALMON CHOWDER
Fire Roasters Smoky Applewood Salmon
RECIPE BY HIGH LINER CULINARY CHEF KAREN GOLD
YIELD: SERVES 8
Preparation
FOR THE SOUP
Heat a large pot over medium heat, add bacon and heat until cooked. Remove bacon and drain on a paper towel. Return the pot to the stove and heat the bacon fat until hot but not smoking. Add the po- tatoes, leeks and mushrooms and sauté until soft.
Add the garlic and continue to stir for about 1 minute.
Stir in the Fire Roasters Smoky Applewood Salmon, tomatoes, vegetable stock, and sh stock to the pot. Bring the soup to a boil, reduce the heat and simmer until potatoes are cooked (approx. 20 minutes).
Remove from stove and puree soup in a blender. Strain through a ne mesh strainer or chinois.
Return the strained broth to the stove and bring to a boil. Reduce heat and add in half and half, Greek yogourt, parsley and dill and bring to a low simmer. Keep soup hot for service.
Season with salt and pepper.
FOR THE GARNISH
Cut potatoes and place into a pot of cold water until the potatoes are covered by 1⁄2” of water. Place on the stove and bring to a boil. Reduce heat to simmer and simmer for 5-7 minutes (until potatoes are cooked through). Drain potatoes and allow the moisture to dissipate.
Heat a sauté pan over medium high heat and add vegetable oil. When oil is hot but not smoking add in the leeks and sauté for 3 minutes until trans- lucent. Add in the potatoes and toss to coat well with the oil and mushrooms. Cook until potatoes are golden brown.
Add in the mushrooms and cook until mushrooms are golden brown. Remove from heat and cool.
FOR SERVICE
Divide the garnish amongst 4-6 bowls.
Pour soup over top until about 1⁄2 way up the garnish.
50 MENU SEPTEMBER / OCTOBER 2017