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http://www.lifestylefood.com.au/recipes/14363/petite-fresh-salmon-chowder-with-seafood-pancakes

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Petite Fresh Salmon Chowder with Seafood Pancakes

Try David's Petite Fresh Salmon Chowder from Week 4 of COME DINE WITH ME AUSTRALIA series 2.

Ingredients

  • Seafood Pancakes

  • 1 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1/2 tsp salt

  • 1 large egg

  • 1 3/4 cups water

  • 1/4 cup vegetable oil

  • 500 grams medium size uncooked, shelled, de-veined and halved lengthwise prawns

  • 8 chopped shallots

  • salt & pepper to taste

  • Petite Fresh Salmon Chowder

  • 3 tbls butter

  • 1/2 cup diced celery

  • 1/2 cup diced carrot

  • 1/4 cup finely chopped onion

  • 2 tbls all-purpose flour

  • 1 2/3 cups chicken broth

  • 2 cups diced potatoes

  • 500 grams diced fresh salmon

  • 1 cup frozen peas, thawed

  • 2 cups whole milk

  • 2 cups shredded cheddar cheese

  • 1 tbls fresh chopped parsley

  • salt and pepper to taste

Method

  • Seafood Pancakes:

  • 1.

    In a large bowl, sift together the flour, cornstarch and salt

  • 2.

    Whisk the egg with the water, then whisk into the flour mixture until smooth

  • 3.

    In an 8-inch nonstick fry pan, heat 1 tablespoon of the oil

  • 4.

    Add the Shallots then the prawns and cook over high heat until prawns change colour, about 1 minute

  • 5.

    Add one quarter each of the shrimp and squid, scattering them evenly in the pan

  • 6.

    Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes

  • 7.

    Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds

  • 8.

    Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients

  • 9.

    Serve with a Soy Dipping Sauce

  • Petite Fresh Salmon Chowder:

  • 1.

    Heat butter over medium-low heat

  • 2.

    Add celery, carrot, and onion. Sautee, stirring for 5 to 7 minutes until celery is tender

  • 3.

    Stir in the flour until well blended

  • 4.

    Stir in chicken broth and add potatoes. Bring to a simmer, stirring frequently

  • 5.

    Cover and simmer, stirring frequently, for 15 to 18 minutes, or until potatoes and carrots are tender

  • 6.

    Add the salmon and peas. Cook, stirring, for 2 minutes

  • 7.

    Add half-and-half or milk, along with cheese and parsley. Cook, stirring, until cheese is melted and the soup just begins to bubble

  • 8.

    Taste and add salt and pepper

  • 9.

    Serve in Mini Ramekins

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