Tuesday, March 24, 2009

Fish tip - keeping it together in a chowder

Last night I made a salmon chowder recipe that called for roasting the salmon first. I did as I was told which is really quite rare. But guess what?! The salmon did not fall apart when I added it to the soup. I had really nice chunks of salmon! I diced the salmon to the size I wanted for the soup. Then I roasted it in a hot oven at about 425 degrees for 10 minutes. Doing this binded the salmon so that it kept it's shape when added to the soup. And roasting the salmon at a high heat really gave it a nice flavour. I would do this again when adding salmon or any fish to soup or pasta dishes.

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