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Creamy Shrimp & Trout Chowder with Roasted Corn and Lemon Brown Butter
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Creamy Shrimp & Trout Chowder with Roasted Corn and Lemon Brown Butter

1 hPour 6Nutri-Score C€€€
par @wickdconfections6 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Norwegian mountain trout fillet (skinless, kept in large portions)Poissons450 g
  • shrimp (peeled and deveined)Poissons450 g
  • garlic powder (divided between trout and shrimp)Épices750 milligrammes
  • black pepper (divided between trout and shrimp)Épices500 milligrammes
  • fresh thyme (leaves picked, divided)Fruits et légumes1 g
  • smoked paprika (divided)Épices1 g
  • kosher salt (divided, plus more to taste)Épices500 milligrammes
  • olive oil (divided)Épicerie45 ml
  • corn kernels (fresh or frozen)Fruits et légumes450 g
  • butter (divided, for chowder and brown butter)Produits laitiers99 g
  • leeks (thinly sliced, rinsed)Fruits et légumes250 g
  • garlic (cloves, minced)Fruits et légumes4 morceaux
  • Yukon Gold potatoes (diced into ½-inch cubes)Fruits et légumes680 g
  • seafood stock (or vegetable stock)Épicerie950 ml
  • bay leafÉpices1 morceau
  • vitamin D–fortified evaporated milkProduits laitiers354 ml
  • heavy creamProduits laitiers120 ml
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • chives (chopped)Fruits et légumes4 g
  • lemon zest (optional)Fruits et légumes2 g

par portion

Nutrition

361kcal

Glucides
29 g
Protéines
22 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Marmite
  • Blender
  • Casserole

pas à pas

Préparation

  1. Roast the corn

    • Heat part of the olive oil in a skillet and add the corn kernels.
    • Roast until golden and caramelized, stirring occasionally.
    • Reserve some corn for garnish and some for blending.
    Étape 1

  2. Soften the leeks and aromatics

    • Melt the butter in a stockpot and add the sliced leeks.
    • Sauté until softened and sweet.
    • Add the garlic, thyme and smoked paprika and cook briefly until fragrant.
    Étape 2

  3. Simmer the potatoes

    • Add the diced potatoes, stock and bay leaf.
    • Simmer until the potatoes are tender.
    • Remove and discard the bay leaf.
    Étape 3

  4. Blend for a velvety broth

    • Blend part of the potato-broth mixture with the reserved roasted corn until smooth.
    • Return the blended mixture to the pot.
    Étape 4

  5. Add the dairy

    • Stir in the evaporated milk, cream and the remaining roasted corn.
    • Heat gently without boiling, then season with salt and pepper.
    Étape 5

  6. Poach the trout

    • Season the trout with salt, garlic powder, pepper, thyme and olive oil.
    • Keep the fillets in large portions and gently poach them in the chowder.
    • Remove and gently flake the trout.
    Étape 6

  7. Cook the shrimp

    • Season the shrimp with the remaining salt, garlic powder, pepper, paprika and olive oil.
    • Add the shrimp to the chowder and simmer until opaque and cooked through (63 °C).
    • Return the flaked trout to the pot.
    Étape 7

  8. Make the lemon brown butter

    • Brown the butter in a saucepan until nutty and golden.
    • Remove from the heat and carefully stir in the lemon juice.
    Étape 8

  9. Finish and serve

    • Ladle the chowder into bowls.
    • Drizzle with the lemon brown butter.
    • Top with the reserved roasted corn, chives and lemon zest.
    Étape 9
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