Smoked Lake Trout Chowder скачать в хорошем качестве

Smoked Lake Trout Chowder

Smoked Lake Trout Chowder ¼ Lb Butter ¾ Lb Finely diced onion ½ Lb Finely diced carrot ½ Lb Finely diced celery 1/3 Cup Sherry ¼ Lb All purpose flour 3 Cups heavy cream 3 Cups fish stock or clam juice 1 Bay leaf 3 Sprigs fresh thyme 1 Lb potatoes, medium dice 1.5 to 2 Lb smoked lake trout, chunked. Or whatever fish you want. Feel free to combine unsmoked fish as well ¼ Cup Very finely minced fresh dill Salt, to taste 1. In large stock or soup pot sweat onion, carrot and celery over medium heat until very soft. About 10 to 12 minutes 2. Add sherry and reduce till dry 3. Add flour and whisk vigorously 4. Add cream while whisking and bring to simmer 5. Add stock while whisking and bring to a simmer 6. Add bay leaf, thyme and potatoes and lower to a bare simmer 7. Cook until potatoes are soft. About 15 to 20 minutes 8. Add fish and bring to a simmer 9. Add dill and bring to a simmer 10. Add salt and adjust to your taste 11. Enjoy with croutons or crackers