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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This recipe comes from a book that was created for charity between all the churches in our town and surrounding towns. The lady that this recipe belongs to is a member at the Baptist church but all nominations gave there favourite recipes, I thought this one was a bit different. If you don't like wine in your food just replace it with stock the amount is 1/2 of a bottle. Ingredients:
1 onion |
1/4 fennel bulb, chopped |
1 stick celery, chopped |
3 shallots, chopped |
1 carrot, chopped |
1 leek, chopped |
1 1/2 lbs smoked salmon, trimmings |
3 pints fish stock |
1 ounce butter |
12 1/3 white wine |
1 bouquet garni |
1/2 pint heavy cream |
2 tablespoons of chopped chives |
Directions:
1. Mix all the veetables in a bowl.
2. Sweat 1/2 the vegetables in 1/2 the butter without browning for 5 minutes and reserve. Brown the other half in a separate pan in the remaining 1/2 of butter. Add smoked salmon trimmings to the browned vegetables and sweat for 2 minutes. Mix in the white wine and bouquet garni and reduce by half. Add fish stock to cover or water if not available. Simmer for 25 minutes and then strain. Add to the reserved vegetables. Cook for a further 15 minutes then stir in the cream. Simmer for 5 minutes. serve with a garnish of chopped chives.
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