Smoked Trout & Rutabaga Chowder
Here's a very quick and simple soup with rich simmered-all-day flavour. I used my smoked splake (which is a form of trout) from The 100-Mile Market and it was fine - very good in fact - but I do think smoked salmon trout is better for this if you can find it.
6 servings
45 minutes - 15 minutes prep time
450 grams (1 pound) smoked trout, preferably salmon trout
1 litre (4 cups) water
1 bay leaf
2 cups diced rutabaga
2 cups cooking water
1 large leek
2 stalks of celery
2 tablespoons butter
3 tablespoons flour
salt & pepper
sour cream
Put the fish in a soup pot with the litre of water and the bay leaf. Bring to a boil, then reduce the heat and simmer for about 20 to 30 minutes, until the fish has softened. Remove it from the stock, allow it to cool enough to handle, then remove the skin. Break the fish up into flakes, removing any bones, and return the flaked fish to the broth.
Meanwhile, peel and chop the rutabaga, and cook it until tender in water to cover. Mash the rutabaga coarsely and add it to the fish with 2 cups of the rutabaga cooking water.
Clean and chop the leek and celery, and sauté them in the butter. Sprinkle the flour over them, and season with salt and pepper. When the vegetables are soft and translucent, and the flour starting to brown, ladle a little of the soup over them. Mix well and bring up to a simmer. Scrape the bottom of the pan well, then add the contents of the skillet to the soup. Season with salt and pepper. Allow the soup to simmer for a few minutes for the flavours to blend, or the soup can be cooled and re-heated just prior to serving. Actually, like a lot of soups, I think this is better re-heated.
Serve with a dollop of sour cream.
6 servings
45 minutes - 15 minutes prep time
450 grams (1 pound) smoked trout, preferably salmon trout1 litre (4 cups) water
1 bay leaf
2 cups diced rutabaga
2 cups cooking water
1 large leek
2 stalks of celery
2 tablespoons butter
3 tablespoons flour
salt & pepper
sour cream
Put the fish in a soup pot with the litre of water and the bay leaf. Bring to a boil, then reduce the heat and simmer for about 20 to 30 minutes, until the fish has softened. Remove it from the stock, allow it to cool enough to handle, then remove the skin. Break the fish up into flakes, removing any bones, and return the flaked fish to the broth.
Meanwhile, peel and chop the rutabaga, and cook it until tender in water to cover. Mash the rutabaga coarsely and add it to the fish with 2 cups of the rutabaga cooking water.
Clean and chop the leek and celery, and sauté them in the butter. Sprinkle the flour over them, and season with salt and pepper. When the vegetables are soft and translucent, and the flour starting to brown, ladle a little of the soup over them. Mix well and bring up to a simmer. Scrape the bottom of the pan well, then add the contents of the skillet to the soup. Season with salt and pepper. Allow the soup to simmer for a few minutes for the flavours to blend, or the soup can be cooled and re-heated just prior to serving. Actually, like a lot of soups, I think this is better re-heated.
Serve with a dollop of sour cream.
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