Smoked Salmon and Blue Grenadier Chowder烟熏三文鱼鳕鱼奶油浓汤

A creamy potato and leek chowder with poached grenadier and flaked smoked salmon.土豆韭葱奶油底，鳕鱼嫩滑，熏三文鱼提香。

Ingredients食材

300g blue grenadier fillet, skinless, cut into 3cm pieces蓝尖尾无须鳕鱼片 300 克，去皮，切 3 厘米块
150g hot smoked salmon, skin removed and flaked热熏三文鱼 150 克，去皮撕成片
30g butter黄油 30 克
1 tbsp olive oil橄榄油 1 汤匙
1 leek, white part only, halved and sliced韭葱（leek）1 根，只取葱白，对半切后切片
2 sticks celery, diced西芹 2 根，切小丁
500g desiree or other waxy potatoes, cut into 2cm dice土豆 500 克，切 2 厘米方丁
600ml fish or chicken stock鱼高汤或鸡高汤 600 毫升
200ml milk牛奶 200 毫升
150ml pouring cream淡奶油 150 毫升
1 bay leaf香叶 1 片
1/2 tsp ground white pepper白胡椒粉半茶匙
2 tbsp chopped dill or parsley莳萝或欧芹碎 2 汤匙
1/2 lemon柠檬半个

1Melt the butter with the olive oil in a heavy pot and cook the leek and celery over medium heat for 6-8 minutes until soft but not coloured.厚底汤锅里黄油和橄榄油一起加热，中火炒韭葱和西芹 6-8 分钟，炒软但不要上色。
2Add the potato, bay leaf and stock, bring to a simmer and cook 12-15 minutes until the potato is tender.加入土豆丁、香叶和高汤，煮开后小火煮 12-15 分钟至土豆软身。
3Crush a few pieces of potato against the side of the pot with a spoon to thicken the base naturally.用勺子把几块土豆压碎在锅壁上，汤自然就变浓稠了。
4Pour in the milk and cream and bring back to a bare simmer - do not let it boil or it will split.倒入牛奶和淡奶油，加热到微微冒泡即可，千万不要煮沸，否则会油水分离。
5Slip in the grenadier pieces and poach gently for 3-4 minutes until just opaque.放入鳕鱼块，小火泡煮 3-4 分钟，刚变白就好。
6Take the pot off the heat and fold through the smoked salmon, white pepper and dill, then rest 2 minutes.离火，拌入熏三文鱼片、白胡椒粉和莳萝，静置 2 分钟。
7Taste for salt, squeeze in a little lemon juice and serve with crusty bread.尝咸淡，挤一点柠檬汁，配硬皮面包上桌。

Madam's tip太太小贴士

Add the smoked salmon off the heat - it is already cooked, and boiling turns it stringy and over-salty.熏三文鱼一定要离火后才放，它本来就是熟的，一煮就发柴发咸。