April 6, 2009

• I like to get salmon at Costco but I am cooking for one so that huge filet takes on many a role over its lifespan, the end piece getting frozen for salmon and corn chowder. 

  I might have taken too many liberties with this classic, adding fennel and parsnips, but I’ll let you be the judge.  Here’s what I used:

  I large parsnip

  1/2 fennel bulb

  the white part of one leek

  4 T butter

  1/2 C flour

  Penzey’s Sunny Spain (pepper mix), their Fine Herbs, their Smoked Paprika and their Bouquet Garni

  pinch of sea salt

  1 bottle clam juice

  juice of half a small lemon

  1/2 C white wine

  4 C chicken stock

  1 russet potato

  1/2 yellow pepper

  juice and half the can of white shoepeg corn

  pinch of saffron threads

  1 bay leaf

  big handful of fresh parsley

  1/3 lb salmon (all I had left)

  1/2 C milk

  1/2 C half ‘n half

  plain black pepper to taste

  I diced the fennel and parsnip about the same size and sauted them with the leeks, which I sliced after cutting the white part in half and running water through it.  I used a lot of butter because I wanted to make a rue. 

  When the leeks looked soft I added the flour and spices except for the parsley and bay leaf.  It might have been the Barefoot Contessa who said not to let the flour brown too long for it won’t thicken as well.  So I put in the nondairy liquid straight away, along with the potatoes, which I diced the same size as the rest.

  I stirred frequently and when it still looked thick enough to absorb the milk and cream I added the corn and its juice along with the yellow pepper, parsley, bay leaf, and salmon.  The salmon I cut the same size as the rest.  When the potatoes were done I added the milk and cream and stirred constantly.  I added plain black pepper and took the bay leaf out. 

  The fennel was too dominant and I didn’t like the yellow pepper so next time I’ll just use the fronds.  I guessed on the dairy (use whatever you have) and just threw some in.  Same with the stock but it should be pretty close.  My bay leaves are awfully strong so I held off putting that in.  I only had a third of a pound of salmon left and it could have used more so just use what you think is the right amount. 

  Mind you, I cooked this on a Coleman stove but, overall, I was very pleased.  This was elegant and hearty.

  • 12:00 am
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