Smoked Trout Chowder
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 40mins
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- Serves
- 4
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- Calories
- 471
Smoked Trout Chowder is lovely delicately flavoured broth wonderful for a summer evening.
recipe updated 17 Dec 2021
Ingredients
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- Shallot
- 150 g
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- Celery stalk
- 2
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- Baby potato
- 8
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- Fresh parsley
- 4 sprigs
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- Frozen peas
- 75 g
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- Smoked trout
- 300 g
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- Dill
- 2 teaspoons
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- Olive oil
- 2 tablespoons
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- Garlic clove
- 2
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- Fresh thyme
- 2 sprigs
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- Salt & pepper
- 1 pinch
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- White wine
- 100 g
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- Fish stock
- 650 g
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- Lemon juice
- 2 tablespoons
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- Double cream
- 75 g
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- Spring onion
- 2
Tools
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kCook Multi
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice shallot and celery stalk into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add garlic clove and fresh thyme to the kCook bowl
- Add salt & pepper to the kCook bowl to taste
- Cook with filler cap fitted - 3 min, 98°C, speed 3
- Then add white wine, baby potato, fish stock and fresh parsley to the kCook bowl
- Cook with filler cap fitted - 20 min, 100°C, speed 2
- Then add frozen peas, lemon juice and smoked trout to the kCook bowl
- Cook with filler cap removed - 3 min, 98°C, speed 3
- Then add double cream to the kCook bowl
- Cook with filler cap removed - 30 sec, 98°C, speed 4
- Season to taste
- Serve
- Garnish with spring onion and dill