This November, we are featuring our Honeypot of the Barossa Roussanne with a comforting Spring recipe: Salmon, Smoked Bacon & Fennel Chowder.
Our Roussanne is textural, highly aromatic with honeysuckle, citrus, pineapple, gooseberry fruits and long, stretching acidity. It is both a white wine that wants to refresh but also wants to comfort. This is a highly food-friendly wine, which we love pairing with seafood or a creamy dish. With @anotherfoodbloggers salmon recipe, you have both.
The pairing can be perfectly enjoyed on a cool evening or a spring day.
Enjoy!
Serves 4ppl
Prep = 10mins Cook = 20mins
Ingredients
400g skinless salmon – cut into bite sized pieces approx. 2cm cubes
6 slices smoked bacon – cut into lardons
6 small kipfler potatoes – quartered
100g carrot – diced
60g celery – diced
100g fennel – thinly sliced
500ml fish stock
150ml milk
200ml heavy cream
150ml white wine
3 tbsp flour
50g butter
2 tbsp olive oil
Salt
Optional Garnish
Parsley
Cracked pepper
Lemon juice
Fennel fronds
Method
1. Fry the bacon in oil/butter for 2 mins
2. Add vegetables & salt and cook for 5 mins
3. Stir in the flour and add the wine
4. Add stock, milk & cream and simmer for 8-9 mins
5. Add salmon and simmer for 3-4 mins, taste and add salt as necessary
6. Serve with cracked pepper, parsley leaves, fennel fronds and a squeeze of lemon juice
Essential Tools
- Chef knives
- Chopping board
- Measuring/weighing utensils
- Saucepan
- Wooden spoon/spatula
Tips/Tricks
- If your chowder is too thick add a little more cream/milk to it
- If you chowder is too thin then you can mix 1 tsp cornflour to 1 tbsp water and stir it in
- Chowder is best eaten on day of making but will keep for 2-3 days in the fridge
- I wouldn’t recommend freezing it as the milk/cream can separate when reheating
- You can add any white fish, mussels, scallops or calamari to bulk up the fish content
- If you can’t get kipfler potatoes then you can use new potatoes instead
