Still cold, need more soup….

Environment Canada is popping cold weather advisories left right and center the last few days. So I asked our executive chef for something to warm me up. Ian sent me this. So kick back with your copy of SFR001 and get cookin! Soul warming soups and sounds await you.

The proof really is in the eating…


So much for sitting back and trying to be a little insignificant in a meeting the other day, when out of nowhere comes “well, what would you like to write about this time Ian”, mmm, springs to mind firstly having woken me up. Sitting there thinking on my toes, “well how about a nice Fish Soup”. Seriously folks if you could have seen the look on their faces well it goes without saying that a picture is priceless this one really was. Explaining that Darius McKinnon my local fishing Guru often pops by when he has been fishing and drops off his catch. “Here you go mate “, Darius says with a smile, giving me a bag of White Fish or Walleye or Northern Pike, “it’s up to you what you do with them”, giving me his filleting knife. As an FYI he hates filleting the fish he catches.
Now then what to do, sometimes staying with the traditional Pickerel or barbeque or even fish cakes, but today’s dish was going to be fish soup. As you can see by the picture it turned out really nice and they actually enjoyed it, not that this was surprising to me; but more that they were! Sometimes the proof really is in the eating. The dish itself isn’t a dish that one would say has a bad fishy aroma, to me it smells great the flavours used seem to enhance the pallet adding for a fine lunch time meal, not too rich but enough to say I have eaten my feed and can move on for the rest of the day.
To put the dish together it really is not that difficult it always starts the same as any other soup, onions, celery and carrots.
Egg yolks
½ Teaspoon Dijon mustard
2 Tablespoons lemon juice
½ Teaspoon Tabasco
1 Tablespoon fresh chopped Dill
1 ½ cups butter
2 Onions
4 Carrots
3 sticks celery
2 ½ cups milk
½ cup of cream
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Paprika
1 Teaspoon Cayenne Pepper
1 Teaspoon White Pepper
½ Cup of cooking wine
12 Large cooked shrimp (shelled)
1 Large fillet White Fish
12 / 18 Small Scallops
1 Medium Fillet Basa or Salmon
Turn your stove to a medium heat and place your soup pot on, add 1/4 cup of butter to your pot and let melt, whilst this is happening chop your onion and add to the pot, then chop your celery and carrots and add this to the pot, sprinkle a teaspoon of black pepper. Pour in ½ a cup of cooking wine and reduce. Once the wine has reduced add 6 cups of boiling water and 1 ½ cups of milk bring to the boil then reduce the heat to a simmer.
Carve your fish to manageable sizes. Having carved your fish, you need to place a large frying pan (not the shrimp) on your stove again on a medium heat, add to this ¼ cup of butter and let melt. Once the butter has melted add your fish with a little salt and pepper for taste. Once the fish has cooked on one side turn over and add 1 cup of milk. Having cooked your fish through ad to your now simmering pot of vegetable broth, fish and milk mixture inclusive.
In the container of a blender, combine the egg yolks, mustard, lemon juice and Tabasco. Cover, and blend for about 5 seconds.
Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Add this to your soup and stir in thoroughly. Now add your shrimp and leave to simmer for about 1 hour.
When serving this soup to make it a little more hearty make up some mashed potato and having poured your soup into a bowl place some mashed potato in the centre, to finish place some fresh dill on top of the potato then lightly dust the top with Cayenne pepper. The Cayenne, just gives it enough kick to heat you up from the inside out.





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