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Cream Chowder with Mussels Meat

Cream Chowder with Mussels Meat

Ingredients

Ingredients

  • 500g Searay Mussels Meat
  • 150ml Cornish cider
  • 25g  butter
  • 100g piece of rindless smoked streaky bacon, cut into small cubes
  • 1 small onion, finely chopped
  • 20g plain flour
  • 1 Litre full cream milk
  • 2 potatoes (about 225 g in total), peeled and cubed
  • 1 bay leaf
  • 225 g John Dory fillet, cut into short, chunky strips
  • 120 ml double cream, pinch of cayenne pepper, salt and freshly ground white pepper
  • 2 tbsp freshly chopped parsley

Recipe
  • Melt the butter into a medium sized pan, add the bacon and fry until lightly golden.
  • Add the onion and cook gently for 5 minutes or until the onion has softened.
  • Stir in the flour and cook for 1 minute. Gradually stir in the milk.
  • Add the potatoes and bay leaf and 1 level teaspoon of salt, and leave to simmer gently for 10 minutes or until the potatoes are just tender.
  • Remove the bay leaf, add the pieces of John Dory and simmer for 2-3 minutes or until the fish is just cooked.
  • Stir in the double cream and season to taste with cayenne pepper, salt and white pepper.
  • Stir in the mussels in 2-3 minutes, remove from the heat, to warm them through briefly, and most of the chopped parsley.
  • Serve in warmed bowls, sprinkled with the remaining parsley.
材料

材料

  • 500克    海威青口肉
  • 150毫升  Cornish蘋果酒
  • 25克     牛油
  • 100克  一塊薰煙肉, 切成小方塊
  • 1 個   小洋蔥, 切碎
  • 20克   普通麵粉
  • 1 公升  全脂牛奶
  • 2 個   土豆(約共225克), 去皮切塊
  • 1塊    月桂葉
  • 225克   海魴魚片,切成短,矮胖條
  • 120毫升   雙層奶油,辣椒,鹽及原粒白胡椒
  • 2湯匙    新鮮切碎的香菜
忌廉青口肉周打蜆湯
  1. 用中型平底鍋熱溶牛油,加入煙肉及煎至金黃色
  2. 加入洋蔥,輕輕煮大約5分鐘或直至洋蔥變軟
  3. 拌入麵粉,煮1分鐘。加入牛奶
  4. 加入土豆及月桂葉和1平茶匙鹽,燜10分鐘或直至土豆略綿
  5. 取出月桂葉,放入海魴魚片煮2-3分鐘或直至魚剛熟
  6. 拌入雙層奶油,辣椒,鹽及原粒白胡椒
  7. 加入青口肉煮2-3分鐘,離火並保持溫熱度時加入大部份已切碎的香菜
  8. 倒入微熱的碗裡並撒上剩餘的香菜便可食用。

Mussels Meat