Subj : Re: Fishy Sandwixhes
To : Dave Drum
From : Sean Dennis
Date : Tue Jun 13 2023 15:41:06
-=> Dave Drum wrote to Sean Dennis <=-
DD> Here's a good salmon recipe for when your wallet gets pumped up.
That does look tasty. I can't wait until I get my choppers in so I can eat
better.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Creamy Salmon Chowder
Categories: None
Yield: 6 Servings
3 tb Butter
4 Shallots -- slivered
1 ts Dried tarragon
3 md Smooth-skinned potatoes --
Thinly sliced
1/2 ts Salt
1/8 ts White pepper
2 c Fish stock or chicken stock
1 1/2 lb Salmon steaks -- 3/4 to 1
Inch thick
1 Lemon -- thinly sliced
1 Bay leaf
1 c Dry white wine
1/4 lb Bacon slices, cut in
1/2 -inch pieces
1/2 sm Cabbage -- cored and
Shredded
1 c Whipping cream
1. In a large pot or Dutch oven over medium heat, melt butter; add
shallots and cook, stirring, until soft but not browned. Mix in
tarragon.
2. Add potatoes. Sprinkle with salt and pepper. Add broth and bring
to a boil over medium-high heat. Cover, reduce heat to medium, and
boil gently
15 minutes.
3. Add salmon steaks in a single layer; cover with lemon slices, then
add bay leaf. Pour in wine. Cover again and cook over low heat until
salmon flakes when tested with a fork and potatoes are tender (10 to
12 minutes). Meanwhile, in a medium skillet, cook bacon in its own
drippings until lightly browned. Remove from heat, drain on paper
towel, and keep warm.
4. Remove and discard bay leaf and lemon slices. Remove salmon steaks;
discard salmon bones and skin and divide salmon into chunks. Add
cabbage and cream to soup. Stir occasionally over medium heat until
cabbage is wilted and bright green (3 to 5 minutes). Gently mix in
salmon. Taste, and add salt if needed.
5. Serve chowder hot, spooning several pieces of bacon into each bowl.
Recipe By : the California Culinary Academy
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
MMMMM
-- Sean
... Before the crowbar was invented, crows had to drink at home.
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