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December 10, 2018
Photo by Bruce Murray/VisionFire Studios
A combination of smoked salmon and guanciale give this chowder a layer of depth and smokiness.
Recipe courtesy of Chef Stephanie Ogilvie, The Black Sheep Restaurant, Halifax
- 1 white onion
- 1 carrot
- 1 celery stalk
- 7 cloves black garlic
- 4 Tbsp (60 ml) canola oil
- 6 slices guanciale diced
- 2 Tbsp (30 ml) butter
- 3 Tbsp (45 ml) flour
- 1 bay leaf
- 1/2 tsp (2.5 ml) fresh thyme
- 4 cups (1 L) milk
- 1 lb (450 g) potatoes diced and blanched
- 1/2 lb (225 g) smoked salmon
- Fresh tarragon to taste
- Salt and pepper to taste
- Salmon roe to taste
- Sweat onions, carrots, celery, and guanciale in canola oil until translucent. Add black garlic, thyme, and bay leaf.
- Add butter. Once melted add flour and stir continuously for 3 minutes, until flour becomes thick and pale brown.
- Slowly incorporate milk while whisking.
- Once milk is incorporated reduce to simmer. Season to taste and add blanched diced potatoes, chopped tarragon, and flaked smoked salmon.
- Garnish with salmon roe and fresh tarragon
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