Name: Fish chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 25g butter; 2 leeks, thinly sliced; 9.20 gm olive oil; 500g sebago potatoes, peeled, cut into small pieces; 1L chicken style liquid stock; 126.25 gm thickened cream, plus extra for serving; 40.00 ml plain flour; 4 tsp fresh tarragon, chopped, plus extra to serve; White pepper, to taste; 2 x 150g flaked hot smoked salmon fillets

Fish chowder

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Savor a luxurious fish chowder with leek, tarragon and hot smoked salmon – perfect for an elegant dinner party.

Ingredients:

25g butter
2 leeks, thinly sliced
9.20 gm olive oil
500g sebago potatoes, peeled, cut into small pieces
1L chicken style liquid stock
126.25 gm thickened cream, plus extra for serving
40.00 ml plain flour
4 tsp fresh tarragon, chopped, plus extra to serve
White pepper, to taste
2 x 150g flaked hot smoked salmon fillets

Instructions:

In a large saucepan over medium-high heat, melt butter with olive oil.
Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Then, add the potatoes and continue to cook, stirring frequently, for another 5 minutes.
Sprinkle flour over the leek and potato mixture, stirring for 2 minutes. Gradually pour in the stock and add 2 tsp of fresh tarragon. Simmer partially covered for 15 minutes. Then mix in the thickened cream and season with white pepper. Finish by stirring in another 2 tsp of chopped fresh tarragon.
Place equal portions of 150g flaked hot smoked salmon fillets into each bowl. Drizzle the soup over the salmon and garnish with fresh tarragon leaves.

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