This is a really good version of our Poachers Inn Chowder that you can do at home. You will need:
- · 1L milk
- · 500ml cream
- · Tablespoon fish boullion powder (or stock cube)
- · Teaspoon aromat (all-purpose seasoning)
- · Roux, to thicken (equal quantities of oil & flour mixed to a paste)
- · 1 ½ lemons (zest & juice)
- · 6 star anise (wrapped in muslin if possible, makes for less work later picking it out of finished product)
- · ½ teaspn garlic (finely chopped or pureed)
- · 200g salmon (diced) & 150g of white fish e.g. Cod, Haddock) (diced).
- · 100g cooked freshly picked crabmeat
- · 100g cooked fresh local prawns
- · 150g diced combination of carrot, fennel, celery & onion (sweat these off on a pan or pot in advance)
- · Tablespoon chopped Chives (for garnish)
Place the Cream, Milk, boullion, aromat & garlic in a pot and place on full heat and whisk well. At the same time place the salmon & white fish on an oven tray and place in a pre-heated 180C oven for 10 minutes. When the pot is just at boiling point (be careful here not to let it boil over as it can “split” the milk) add a tablespoon of roux and whisk it well for a couple of minutes and leave to cook for a further 5 minutes to allow the flour to cook out (add more roux at this point if you think it needs more thickening).
(Please note for Veloute for Seafood Pie is now made…all you need to doo to finish is add a spash of white wine.)
To continue with the Chowder, add lemon juice & zest, whisking as you add. Add half of the “just cooked” salmon & White fish and whisk well..then add your star anise. Add 3 tablespoons of white wine and cook out for a further 10 minutes. The Chowder is now ready…if you find it too thick, whisk in some hot water to thin it out.
To finish, whisk in your cooked vegetable mix and the rest of the just cooked fish…warm up the crab & prawns and add to the chowder.
Serve & garnish with chives and fresh homemade brown bread.