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

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

1 uVoor 6Nutri-Score C€€€
van @wickdconfections6 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • Norwegian mountain trout fillet (skinless, kept in large portions)Vis450 g
  • shrimp (peeled and deveined)Vis450 g
  • garlic powder (divided between trout and shrimp)Kruiden en specerijen750 mg
  • black pepper (divided between trout and shrimp)Kruiden en specerijen500 mg
  • fresh thyme (leaves picked, divided)Groente en fruit1 g
  • smoked paprika (divided)Kruiden en specerijen1 g
  • kosher salt (divided, plus more to taste)Kruiden en specerijen500 mg
  • olive oil (divided)Voorraadkast45 ml
  • corn kernels (fresh or frozen)Groente en fruit450 g
  • butter (divided, for chowder and brown butter)Zuivel99 g
  • leeks (thinly sliced, rinsed)Groente en fruit250 g
  • garlic (cloves, minced)Groente en fruit4 stukken
  • Yukon Gold potatoes (diced into ½-inch cubes)Groente en fruit680 g
  • seafood stock (or vegetable stock)Voorraadkast950 ml
  • bay leafKruiden en specerijen1 stuk
  • vitamin D–fortified evaporated milkZuivel354 ml
  • heavy creamZuivel120 ml
  • lemon juice (freshly squeezed)Groente en fruit15 ml
  • chives (chopped)Groente en fruit4 g
  • lemon zest (optional)Groente en fruit2 g

per portie

Voedingswaarden

361kcal

Koolhydraten
29 g
Eiwitten
22 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Soeppan
  • Blender
  • Steelpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 9
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