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I was asked to participate in the ninth annual Laurel
Street Lollapalooza this past January. The Mardi
Gras-themed “Fête des Artistes” celebrates Baton Rouge
art with “live music, a silent auction and great food
from some of Baton Rouge’s finest culinary artists.
This event raises funds for the Arts Council of Greater
Baton Rouge which promotes everything art in our area.
We were planning on serving salmon terrine which is one
of our signature cold dishes but the recent cold snap
prompted me to create a warm soup using smoked salmon.
And with the temperature dipping to 27 degrees my newest
soup, Smoked Salmon Bisque, was a huge hit. And the
next thing I knew the crowd broke out into a flash mob
with dancing in the street. Check it out
http://www.youtube.com/watch?v=QOjm--PZJ20.
Try the recipe below and if you don’t want to make
the soup stop by Mid City Market and get some from our
freezer.
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8 ounces butter (2 sticks)
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1 ½ cups chopped seasonings (onions,
celery & bell pepper)
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2 tbs. garlic, chopped
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1 cup flour
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6 cups water or chicken stock
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2 tbs. parsley, finely chopped
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Salt, black, cayenne & white pepper to
taste
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2 tsp. chicken base
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2 tsp. lobster base
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8 ounces heavy whipping cream
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4 ounces smoked salmon, finely chopped
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½ cup green onions, sliced
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1 tbs. Fresh dill
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Optional garnishes of capers, eggs &
purple onions
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In a large heavy bottom pot, heat butter
over medium high heat.
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Stir in chopped seasonings and garlic.
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Cook until wilted, reduce heat and stir
in flour.
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Cook five minutes stirring often.
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Add water/stock mixing well.
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Bring to a low simmer and add parsley,
salt, peppers and bases.
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Stir well and simmer about 10 minutes.
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Stir in cream and bring to a simmer
again.
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Fold in smoked salmon, dill and green
onions.
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Cook five additional minutes.
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Taste and adjust seasonings if necessary.
Recipe of Chef Don Bergeron
Chef Don Bergeron Enterprises
Mid City Market
714 Jefferson Highway
Baton Rouge, LA 70806
Phone: (225) 927-3998
www.ChefDonB.com
Fax: (866) 328-2892
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