| Ingredients: |
| 1 lb. fresh salmon, cubed (large
pieces) |
|
1 lb. new potatoes, peeled and
slices |
| 1 medium white onion, finely
chopped |
|
2 T. brandy |
| 1 T. minced garlic |
|
4 cups half & half |
| 1/2 lb. unsalted butter |
|
2 cups fish stock |
| 1/2 cup flour |
|
|
| Preparation: |
- Melt butter in a heavy, 3-qt. saute
pan. Reserve 2 oz. Saute onion and garlic until translucent.
- Add brandy and cook 3-4 min. Add stock.
- Poach salmon for 5-6 min.; remove slightly undercooked. Set
aside.
- Add potatoes and simmer until just tender.
- Return reserved butter to another saute pan. Make a roux by
allowing melted butter to simmer and adding flour, 1 T. at a time. Add flour until
absorbed, and cook slowly for 3-6 min.
- Transfer some soup mixture into roux. Stir until smooth.
Pour into soup and stir until soup thickens.
- Add half & half. Adjust flavor with salt and pepper to
taste.
- Gently fold in salmon. Let simmer for 15-20 min.
- Garnish with fresh chives. Serve immediately.
|
