Creamy salmon chow­der

Friday - - Leisure -

Cam­era Press

Prep time: 5 mins

Cook­ing time: 30 mins In­gre­di­ents 2 tbsp but­ter 100g beef ba­con, chopped 2 leeks, chopped 2 tbsp plain flour 4 pota­toes, peeled and cubed 1.2 litres fish stock 400g lightly smoked salmon, cubed 1 cup dou­ble cream 1/2 le­mon, juiced

mi­cro herbs, to gar­nish Method 1. Heat but­ter in a large, deep pan and cook ba­con un­til crispy and golden. Pour off some of the fat. Add leeks to pan and cook for 2-3 min­utes or un­til trans­par­ent. Add flour and cook for another minute. Add pota­toes then pour in fish stock and sim­mer for 20 min­utes or un­til pota­toes are cooked. Add fish and cream and sim­mer very gen­tly for 2-3 min­utes. Add le­mon juice and sea­son well. Serve gar­nished with mi­cro herbs.

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(serves 4)

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