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Salmon and Mussel Chowder with Crispy Mussel Croutons
Cooking Time 40 Minutes
Portions
6
Ingredients
Increase Portion Size
Mussel Croutons
- g Country Range Plain Flour
- g Country Range Panko Breadcrumbs
- cooked mussels
- beaten egg
salmon and mussel chowder
- Country Range Farmed Atlantic Salmon portion
- g mussels
- ml Country Range White Cooking Wine
- Country Range White Cooking Wine
- Country Range Whole Star Anis
- g butter
- diced maris piper potato
- sliced leek
- finely diced carrot
- finely diced shallot
- ml fish stock
- tbsp chopped parsley
- ml double cream
Method
-
1
Step 1
Place the salmon portion onto an oiled tray and bake in the oven for 8 mins at 200°c. Remove from the oven and allow to cool. -
2
Step 2
Get a deep-sided pan with a lid nice and hot and add the cleaned fresh mussels. Add the white wine and place the lid on to steam until the mussels just open. Tip into a colander and throw away any that have not opened and keep all the liquid for the chowder. -
3
Step 3
Sweat the washed vegetables in the melted butter and add the fish stock, bay leaf, star anise and mussel juices and simmer until the potato has softened. -
4
Step 4
Add the cream and chopped parsley and season to taste. -
5
Step 5
Flake the salmon into the chowder and add half of the cooked, shelled mussels. -
6
Step 6
Panné the remaining mussels and deep fry until crispy. -
7
Step 7
Top with the crispy mussels and serve with crusty bread.
Ingredients
Increase Portion Size
Mussel Croutons
- g Country Range Plain Flour
- g Country Range Panko Breadcrumbs
- cooked mussels
- beaten egg
salmon and mussel chowder
- Country Range Farmed Atlantic Salmon portion
- g mussels
- ml Country Range White Cooking Wine
- Country Range White Cooking Wine
- Country Range Whole Star Anis
- g butter
- diced maris piper potato
- sliced leek
- finely diced carrot
- finely diced shallot
- ml fish stock
- tbsp chopped parsley
- ml double cream
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