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1/2 tbsp butter
1 tbsp oil
2 medium yellow onions diced
1/4 tsp salt
1/4 tsp sugar
1/2 tbsp butter
dozen cherry tomatoes cut in half
2 cloves garlic chopped
Grab a large stock pot, sweat onions in the butter and oil over medium heat until tender, season with salt and sugar and render for another 5 minutes or so til browned. Pull it and dump into a bowl Return the pot to the burner and add another 1/2 tbsp butter along with one dozen cherry tomatoes cut in half and add in 2 cloves garlic chopped, render til garlic is just starting to brown.
3 1/2 cups fish stock (make your own if you have the time)
1/2 cups dry white wine
1 cup white corn (frozen if you don't have fresh to cut)
1 bay leaf
1 tsp salt
1/4 tsp black pepper
Empty onions back into the pot, add stock and the wine then add in the corn along with the bay leaf Season with salt and pepper (as always season to taste I don't really measure it) lid the stock pot and bring the heat up so the stock base comes to a boil. The cut the heat to low, simmer uncover til a nice viscosity is reached.
1.5 Lb salmon fillet
Lemon Zest (1 lemon)
1 tbsp lemon juice
1 tbsp chopped parsley
1 tbsp chopped dill
1 tbsp chopped cilantro
1 tbsp Dijon mustard
2 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
Divide salmon fillet in half. In a non reactive container large enough to hold the salmon without stacking, mix all the ingredients and coat the bottom of the container. Place the salmon meat side down against the seasoning. After soup has reached viscosity, place one of the salmon fillets on top of the base stock, cover and continue to simmer for 10 minutes or so store the remaining piece of salmon in the reefer.
Remove the soup from heat, pull the salmon piece from the soup and slip its skin and set on a plate. No sweat if the salmon is not completely cooked through, it will finish cooking when the soup is blended. Remove the bay leaf from the soup. Turn on the salamander (broiler).
Uncover the stock base and let it steam for about 10 minutes or so, puree the stock base in a blender or with a stick blender. Add the simmered salmon and puree until smooth. Pour the bisque back into the stock pot, cover and place on a warm burner to keep it at temperature.
Put the salmon piece that is still marinating into the salamander skin side down and broil for 8 minutes or til done. You can grill salmon if you like instead
Fill a soup bowl with the bisque, add a couple chunks of the broiled salmon to the top, garnish with dill and parsley.
Lore Schafer
Schaferhof Bed & Breakfast
Niagara Falls, Ontario
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