This recipe offered by Art Guyer in a FareShare Chat in June 2000. Want to join our chats? Visit our Chat Site!

 

* Exported from MasterCook * Smoked Salmon-Whiskey Bisque Recipe By :Kaye Mabry Adams Serving Size : 0 Preparation Time :0:00 Categories : Seafood Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter 1/3 cup all-purpose flour 1 quart Fish Stock (See Below) 1 quart half-and-half 1/4 cup whiskey 2 tablespoons unsalted butter 1 tablespoon Worcestershire sauce 2 teaspoons lemon juice 1 teaspoon hot sauce 1/2 teaspoon salt 1/4 teaspoon Old Bay seasoning 1/4 teaspoon ground white pepper 8 ounces smoked salmon, chopped 2 tablespoons dry sherry (optional) Garnishes: smoked salmon and fresh tarragon sprigs Melt 1/4 cup butter in a Dutch oven over medium heat; whisk in flour until smooth. Cook, whisking constantly, 5 minutes. Gradually whisk in Fish Stock. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Whisk in half- and-half and next 8 ingredients. Cook until thoroughly heated. Stir in chopped smoked salmon, and, if desired, sherry. Garnish each serving, if desired. Time: Prep: 30 minutes; Cook: 40 minutes FISH STOCK: 1 carrot, chopped 1 small onion, chopped 1 celery rib, chopped 2 tablespoons olive oil 2 quarts water 6 ounces tomato paste 1/4 cup whiskey 2 garlic cloves, pressed 1 large fish bouillon cube 1 bay leaf 1 teaspoon dried tarragon Sauté first 3 ingredients in hot oil in a large Dutch oven over medium-high heat until lightly browned. Stir in 2 quarts water and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 2 hours and 30 minutes. Pour mixture through a wire-mesh strainer into a large bowl, discarding vegetables. Refrigerate up to 3 days, if desired. Stock Yield: 1 quarts. Prep: 15 minutes, Cook: 2 hours 30 minutes NOTE: For testing purposes only, Southern Living Cooks used Knorr Fish Bouillon and Jack Daniels whiskey. Description: "Smoked Salmon-Whiskey Bisque combines Alaska's renowned fish with the South's gentleman Jack." Source: "Southern Living Magazine, March 2000" Yield: "3 quarts" - - - - - - - - - - - - - - - - - - - NOTES : MC formatted by Art Guyer