LOCATION: Recipes >> Soups >> Halibut 01
|
 |
|
Halibut 01
|
|
|
|
Tongues and Cheeks Chowder
Yield: 6 Servings
2 pounds halibut tongues and cheeks
4 potatoes
1/2 c white wine
4 scallions
4 tb butter
2 tb salt pork, chopped
flour
1 tb fresh parsley
1 c light cream
1 c evaporated milk
Boil potatoes and reserve the water. Poach the tongues and cheeks
in 2 cups of the potato water to which the white wine has been
added. Poach for two to three minutes. Save the water and fish
in separate bowls.
Saute scallions in butter and salt pork briefly to soften. Add
enough flour to make a roux, then add potato/wine water to make
veloute base. Add chopped potatoes, fish, salt and pepper to taste,
and parsley.
Just before serving, stir in light cream and evaporated milk. If
you would like the chowder a bit thinner, thin with regular milk.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
