Do you know ‘chowder’ is derived from the French phrase ‘chaudière’, or cauldron? You don’t should make this in a cauldron by the best way, it’s going to nonetheless style completely scrumptious. Serve with lemon wedges to squeeze over, which supplies the soup a beautiful contemporary carry.
Timings
Prep time: 10 minutes
Cook dinner time: half-hour
Serves
2
Energy per serving
339
Substances
- 250ml semi-skimmed milk (entire can be effective)
- 100g salmon
- 50g uncooked tiger prawns, chopped in half lengthways
- 1 tbsp olive oil
- 50g onions, finely chopped
- 50g leeks, finely sliced
- 1 tsp plain flour
- 100g potatoes, peeled and minimize into 1cm cube
- 25g pink lentils
- 500ml fish or vegetable inventory from a dice
- 1 tsp Dijon mustard
- A small handful of flat-leaf parsley, chopped
Methodology
- Warmth the milk gently in a small saucepan, place the fish and prawns into the new milk and poach for five minutes, being cautious to not let it boil.
- Take away the fish and prawns, place on a plate to chill and retain the milk for later.
- Place a medium saucepan on a low-medium warmth and add the oil, onion and leek.
- Sauté for 3-4 minutes then add the flour, potato and lentils, and blend properly.
- Add the inventory and mustard. Stir to mix and simmer gently for quarter-hour.
- Add the milk the fish was cooked in and warmth by means of, being cautious to not boil in case the milk splits.
- Style and season with salt and pepper accordingly.
- Take away the salmon pores and skin and flake the flesh, then add it to the soup together with the prawns and sprinkle over the parsley.