SALMON CHOWDER WITH CRAB, WHOLE-GRAIN CROUTONS, AND PINOT GLAZE
Provided by Bobby Flay
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- For the crab broth: In a 2 gallon stock pot, saute the shallots and onions in olive oil until soft. Add the crabs and saute for a few minutes. Add the wine and reduce by half. Add the tomatoes, peppercorns, bay leaf and enough water to cover and bring to a boil. Reduce the heat and just barely simmer for 30 minutes, skimming off any impurities. Strain through cheesecloth and discard the solids.
- For the salmon: Preheat the oven to 400 to 450 degrees F. Remove the planks from the water and, using tongs, sear over a medium-flame until charred. (Alternatively, place in the oven until charred, about 15 minutes.) Remove and brush the top with oil.
- Rub the salmon with oil and season with salt and pepper. Transfer the salmon to the prepared planks, wrap the planks and salmon with parchment paper, and roast the salmon to medium-rare doneness, about 10 minutes. Remove the salmon to a platter and let rest before flaking with a fork.
- For the chowder: Melt the butter in a Dutch oven. Add the onions, carrots, and celery and cook until soft. Add the flour and cook for 1 minute. Add the Dungeness Crab Broth, bring to a boil, and cook until reduced and thickened.
- Place the heavy cream in a saucepan and reduce by half. Add the reduced cream to the chowder and heat through. Stir in the thyme and parsley. Fold in the salmon, crab, and potatoes. Ladle the chowder into individual bowls and top with a Whole-Grain Crouton and drizzle with Pinot Glaze.
- Preheat the oven to 350 degrees F. Cut each slice into thirds and spread with butter. Bake in the oven until toasted and golden.;
- Bring the wine to a boil over high heat and cook until thickened to a glaze consistency and reduced to about 3/4 cup. Stir in the honey.
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Antonia Elisa
[email protected]This is the best salmon chowder I've ever had! The flavors are perfectly balanced and the texture is creamy and smooth.
Ramim 00
[email protected]I would definitely make this chowder again. It's a delicious and hearty soup that is perfect for a cold winter day.
Md Mujahid
[email protected]This chowder is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover salmon or crab.
Alnoor Chinji Alnoor Production
[email protected]Overall, I thought this was a good recipe. The chowder was flavorful and the croutons were a nice addition.
Workaholic Asm
[email protected]I found the instructions for this recipe to be a bit confusing. I would recommend clarifying the steps in the recipe.
alim999 Plus
[email protected]This chowder is a bit too rich for my taste, but it's still a good recipe. I would recommend using less cream or milk next time.
Simon Mclendon
[email protected]I love the addition of whole-grain croutons and Pinot glaze to this chowder. It adds a nice crunch and sweetness that complements the seafood perfectly.
Badeer Eddine
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and elegant chowder that is perfect for a special occasion.
Ismail Siddique
[email protected]I made this chowder last night and it was a hit with my family! Everyone loved the creamy broth and the tender seafood.
King Pope
[email protected]This salmon chowder is a seafood lover's dream! The combination of salmon, crab, and Pinot glaze creates a rich and flavorful soup that is perfect for a cold winter day.