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Robin's Restaurant
Salmon Bisque
From Chef Chris Walker
Makes 12 servings.
Ingredients:
1/2 cup butter
2 cups sliced leeks
1/2 LB sliced mushrooms
1 Tblsp crushed garlic
46 ozs clam juice or fish stock
4 cups canned crushed tomatoes
1/2 c chopped fresh parsley
2 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
4 cups salmon filet cut into ½ into half inch cubes
4 cups cream
1/4 cup flour
Fresh dill sprigs for garnish Method: Melt butter in large pot. Add leeks, mushrooms, & garlic. Saute for approximately 5 minutes. Add clam juice, tomatoes, parsley, dill & salt & pepper. Heat broth to almost boiling & add salmon. Cook salmon for about 3-5 minutes. Stir in cream & whisk in flour. Reheat. To serve, garnish with fresh dill sprigs.
