Directions
- 1Start by boiling some baby potatoes in salted water until they are cooked.
- 2Drain the cooked potatoes and set them aside.
- 3Sweat down some leek in some butter.
- 4Add flour to the leeks and butter to make a roux.
- 5Stir in some milk to make a béchamel sauce.
- 6Season with salt and pepper.
- 7Add some mustard, a stock pot, water, lemon juice, spinach, and parsley.
- 8Stir to wilt the spinach.
- 9Add smoked haddock and fresh salmon.
- 10Roughly mash the baby potatoes with some parsley and put them on top of the chowder mix.
- 11Sprinkle cheddar cheese on top.
- 12Bake until bubbling and delicious (about 15-20 minutes).
Ingredients
- 240 g smoked fish
- 240 g salmon
- 20 g butter
- 1 leek
- 1 tbsp flour
- 350 ml whole milk
- 1 tbsp whole grain mustard
- 1 tbsp fennel seeds
- 1 stock pot
- 100 ml water or white wine
- 1 handful fresh parsley
- 1 tbsp chopped garlic
- 2 handfuls spinach
- 1 juice lemon juice
- 750 g baby potatoes
- 60 g cheddar cheese
- salt
- pepper
Equipment
potpanbaking dish
Tips
- When thickened, add mustard, water, stock pot, lemon juice, spinach, and parsley.
- Roughly mash the baby potatoes with parsley and put on top of the chowder mix.
- Bake until bubbling and delicious.
- Garnish with a little extra parsley and lemon juice before serving.
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