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Salmon Chowder with Spinach
- Ingredients (Serves 4)
- *300g / 11oz fresh salmon (3 fillets)
*1 tbsp white wine
*1-2 bay leaves
*2 medium size potatoes
*1 carrot (small)
*1 pack shimeji mushrooms
*250g / 9oz spinach
*2 tbsp salad oil
*3 cups / 600ml water
*1 tbsp granulated consommé
*2 cups / 400ml milk
*1 cup / 200ml fresh cream
*3 tbsp butter
*3 tbsp flour
*salt (to taste)
*pepper (to taste)
1 Place the salmon in a microwave dish and sprinkle salt and pepper over top. Add the wine and tear the bay leaf and put it on top. Wrap loosely and microwave the salmon for about 2 and half minutes. Remove the skin and bone and flake the fish. Mix it with the steamed soup.
2 Peel the potato and cut it into 1 cm square pieces. Soak it in water and drain well. Peel the carrot and onion and cut them into the same size pieces (1cm square). Remove the stems of the shimeji mushrooms and cut them in half or in three.
3 Wash the spinach and drain it well. Chop the spinach into 2cm pieces. Tear the larger leaves by hands. Wrap the spinach in plastic wrap and microwave it for about 2 minutes. Remove from the microwave and soak it in water. Drain it and squeeze the excess water out of the spinach.
4 Heat the oil in a frying pan and add the potatoes, carrots, onions and shimeji mushrooms and stir. Add the water and consommé powder. Put the lid on and simmer until they become soft.
5 Add the salmon, milk and fresh cream.
6 While the soup simmers, mix the flour into the softened butter (room temperature). Add the flour and butter mix to the soup to thicken it.
7 Season it with salt and pepper. Finally, add the spinach.