วันพุธที่ 14 มีนาคม พ.ศ. 2555

Soupe De Saumon a La Creme

Yield > 4
Servings
Keys : Soup French France European Mediterranean
Ingredients :
FISH STOCK
1/2 x Onion, diced
1 stalk celery, diced
1 cup White wine
1 lb Bones of white-fleshed fish
1 qt Water
3 x Black peppercorns
1/2 x Bay leaf
3 sprg parsley
SOUP
1 qt Fish stock
1/4 lb Salmon, diced
1/2 cup Whipping cream
Fresh chopped dill
Method :
• TO MAKE FISH STOCK: Simmer all ingredients for fish
stock for approximately 45 min. Strain through cheesecloth.
FOR SOUP: Bring 1 qt. fish stock to boil. Reduce heat and add
the salmon. Simmer 5 min. Remove from heat.
• Gently stir in the cream. Place in a soup tureen or
individual bowls.
• Sprinkle with dill.
• THE CHAPARRAL
• WINE:POUILLY-FUISSE,LOUIS JADOT

ไม่มีความคิดเห็น:

แสดงความคิดเห็น