andynap
Senior Insider
Even tho Gourmet is dead- the editor's TV show continues. Ruth Reichel found some very fine chefs on this show and one from Seattle did a Salmon Chowder that I made tonight. I did not do the salmon stock- I used a frozen fish stock- but it came out just fine. I suppose a clam stock would work too. I used pancetta for the bacon.
Salmon Chowder
Gourmet's Adventures with Ruth: Season One: Jon Rowley's Seattle
Serves 8 (first course) or 4 to 6 (main course)
* Active time:45 min
* Start to finish:1 1/2 hr
Greg Atkinson, Canlis Restaurant, Seattle, WA
October 2009
For Salmon Stock
* 2 to 3 lb bones, tail, fins, and head (if available) from an 8- to 10-lb salmon
* 2 celery ribs, coarsely chopped
* 1 medium onion, sliced
* 2 celery ribs, coarsely chopped
* 1 medium fennel bulb, trimmed and sliced, reserving fronds for garnish
* 1/2 teaspoons black peppercorns, cracked
For Chowder
* 1/4 lb smoked bacon (about 4 slices), finely chopped
* 1 1/2 cups chopped onion (1 large)
* 1 1/2 cups cups chopped celery
* 1 teaspoons grated peeled ginger
* 1 teaspoon grated garlic
* 1/4 cup all-purpose flour
* 1 lb Yukon Gold potatoes, peeled and diced (1/2 inch; 2 cups)
* 2 cups heavy cream
* 1 Turkish or 1/2 California bay leaf
* 1 lb piece skinless salmon fillet, cut into 2- by 1/2-inch strips
Make Stock
*
Simmer all stock ingredients in a 6- to 8-qt heavy pot, skimming foam as necessary, 20 minutes.
*
Strain stock through a large sieve or colander into a large bowl, pressing on and then discarding solids. Set aside 4 cups stock for chowder and reserve remainder for another use.
Make Chowder
*
Cook bacon in cleaned pot over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
*
Cook onion, celery, ginger, and garlic in fat remaining in pot over medium heat, stirring, 2 minutes. Stir in flour and cook, stirring, 2 minutes.
*
Add salmon stock and bring to a simmer, stirring. Add potatoes and 1 tsp salt and simmer gently, uncovered, until potatoes are tender, about 15 minutes.
*
Stir in cream and bring to a boil over medium-high heat, stirring. Season with salt and pepper, then add salmon and simmer until just cooked through, about 5 minutes.
*
Serve chowder sprinkled with bacon and some of fennel fronds.
COOKS' NOTE: Salmon stock keeps, chilled, 3 days or frozen 1 month
Salmon Chowder
Gourmet's Adventures with Ruth: Season One: Jon Rowley's Seattle
Serves 8 (first course) or 4 to 6 (main course)
* Active time:45 min
* Start to finish:1 1/2 hr
Greg Atkinson, Canlis Restaurant, Seattle, WA
October 2009
For Salmon Stock
* 2 to 3 lb bones, tail, fins, and head (if available) from an 8- to 10-lb salmon
* 2 celery ribs, coarsely chopped
* 1 medium onion, sliced
* 2 celery ribs, coarsely chopped
* 1 medium fennel bulb, trimmed and sliced, reserving fronds for garnish
* 1/2 teaspoons black peppercorns, cracked
For Chowder
* 1/4 lb smoked bacon (about 4 slices), finely chopped
* 1 1/2 cups chopped onion (1 large)
* 1 1/2 cups cups chopped celery
* 1 teaspoons grated peeled ginger
* 1 teaspoon grated garlic
* 1/4 cup all-purpose flour
* 1 lb Yukon Gold potatoes, peeled and diced (1/2 inch; 2 cups)
* 2 cups heavy cream
* 1 Turkish or 1/2 California bay leaf
* 1 lb piece skinless salmon fillet, cut into 2- by 1/2-inch strips
Make Stock
*
Simmer all stock ingredients in a 6- to 8-qt heavy pot, skimming foam as necessary, 20 minutes.
*
Strain stock through a large sieve or colander into a large bowl, pressing on and then discarding solids. Set aside 4 cups stock for chowder and reserve remainder for another use.
Make Chowder
*
Cook bacon in cleaned pot over medium heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
*
Cook onion, celery, ginger, and garlic in fat remaining in pot over medium heat, stirring, 2 minutes. Stir in flour and cook, stirring, 2 minutes.
*
Add salmon stock and bring to a simmer, stirring. Add potatoes and 1 tsp salt and simmer gently, uncovered, until potatoes are tender, about 15 minutes.
*
Stir in cream and bring to a boil over medium-high heat, stirring. Season with salt and pepper, then add salmon and simmer until just cooked through, about 5 minutes.
*
Serve chowder sprinkled with bacon and some of fennel fronds.
COOKS' NOTE: Salmon stock keeps, chilled, 3 days or frozen 1 month
