This is a recipe by Brian Mc Dermott The No Salt Chef on the Tesco Kitchen at the Balmoral Show 2015
Brian is a regular Chef on RTE TV Today Show and weekly resident Chef on BBC Radio Foyle. Launching second Cookery Book in summer of 2015.
Brian’s Cookery School is a must visit for 2015 www.thenosaltchef.com
Brian is changing the way people engage with food with his relaxed style of cooking and no salt approach.
Don’t be afraid to have a go at making a chowder as its one of the most rewarding home cooked meals you can have. Brian has kept this recipe simple and tasty.
- 200g Salmon
- 200g Smoked Whiting or Haddock
- 200g Haddock
- 500ml Milk
- 50g Butter
- 50g Plain Flour
- Sprinkle of Dill
- 2 carrots peeled & diced
- 2 Stick Celery Peeled & Diced
- 1 Onion Diced
- Half a Leek thinly sliced
- 2 Bay Leaf
- 3 Sprigs Thyme
- 1 Clove Garlic
- 3 Potatoes peeled & diced
- Fresh Ground Black Pepper
- Fresh Chives or parsley to sprinkle when serving
- Drop of Worchester Sauce
- In a pot place the boned and skinless fish and cover with milk and 1 bay leaf. Bring to boil then reduce heat and poach for 8 minutes.
- In separate pot melt the butter and sweat for 3-4 minutes the diced onion, crushed garlic, celery, bay leaf, carrots and the sprig of thyme.
- Add the leeks followed by the flour and make sure flour ensuring the flour is mixed in thoroughly. Add the dill.
- Set aside while you drain the milk from the fish pot and add straight into the vegetables. Put back on low heat, add the diced potatoes and stir occasionally.
- Season with fresh ground pepper, drop of Worchester sauce and cook for 15 minutes on a low heat occasionally stirring
- To Serve: Add some broken fish pieces to a bowl and serve the chowder piping hot straight on top of fish.
- Serve with sprinkle of fresh chive or parsley
- Serve with some hearty brown bread.