Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.
Portion size6 servings
Credits :serge langis
Ingredients
Method
Squeeze the small lemon and save the juice. Cut the salmon filletts in small chunks and poach in water ( to which has been added a tbls of butter and a soup spoon of the lemon juice ). Remove salmon when chunks easily are broken into smaller pieces. Pan sear the unfrozen scallops in butter with a dash of pepper. Do not fully cook. Thaw the shrimp and lobster. Peel and cut the carrots in small pieces. Place in boiling water and cook. Cook until the carrot pieces are firm when pierced with a fork. Chop the medium oignion in small pieces Prepare a roux by mixing 3 soup spoons of flour with 2 soup spoons of butter In a large pot add 60g of butter and heat. Add the oignons and sautee until clear. Add the thawed lobster ( which has been cut in chunks) as well as the juice from the can. Add the scallops which have been cut in half prior to placing in the chowder. Add the milk and the prepared roux to thicken the mixture. Add the salmon chunks along with a few soup spoons of the cooking water mixture Add the carrots Add the salt and pepper Add the thawed shrimp along with the juice. Add the fish sauce Add the sherry Cook while stirring gently until the chowder is hot. Do not bring to a boil. Cut the baguette into medium round medium slices , butter, add the garlic powder and gratted cheese. Broil until cheese has melted. Serve the chowder in large clear glass soup bowls, top with tarragon flakes. Accompany the chowder with the cheese baguette slices and a glass of rieling wine.
