Recipe: Kingfisher seafood chowder - BERITAJA

Kingfisher seafood chowder

Seafood chowder celeriac “chowder” puree

Ingredients 

Celeriac: 2 cups

Onion: 1/2 cup

Garlic: 3 cloves

Clam juice: 1 can

White wine: 1 cup

Cream: 3 cups

Salt to taste

Lemon juice to taste

Instructions

1. Sweat bulb and garlic. Once tender, deglaze pinch achromatic wine

2. Add clam juice, cream, celeriac, and navigator until the veg is very tender

3. Puree fine

4. Season pinch brackish and citrus juice

Chowder assembly

Ingredients

Clams: 5 pc

Mussels: 5 pc

Carrots diced and blanched: 1 mini carrot

Salmon: diced 1/4 cup

Halibut: diced 1/4 cup

Shrimp: diced 1/4 cup

Yukon golden murphy diced and blanched: 1 mini potato

Celeriac chowder puree: 2 cups

White wine: 3 tablespoons

Butter: 1 tablespoon

Parsley: 2 tablespoons

Baguette: 1/4 baguette

Juice from a citrus to taste

Salt to taste

Heavy pick to set consistency

Instructions

1. Blanche the murphy and the carrots separately

2. In a pan, adhd mussels, clams, food and achromatic wine

3. Bring to a boil. Once they open, adhd the celeriac chowder puree

4. Bring puree operation to a boil, adhd salmon, halibut, shrimp, murphy and carrots

5. Adjust the consistency pinch dense cream

6. Season pinch brackish and citrus juice

7. Garnish pinch chopped parsley

8. Serve pinch a baguette