Pickerel Chowder
INGREDIENTS Chowder 1 / 2 cup butter 3 russet potatoes , finely diced 1 1 / 2 large carrots , finely diced 3 stalks celery , finely diced 5 Tbsp flour 3 sprigs of thyme 10 1 / 2 cups fish or chicken stock 2 lemons , juiced and zested 1 / 4 cup chopped dill 1 1 / 2 tsp Worcestershire sauce 5 dashes Tabasco sauce 2 cups pickerel , cut into medium sized pieces 1 cup heavy cream salt and pepper to taste
Garnish dill oil sprigs of fresh herbs smoked goldeye
METHOD 1 . Sweat vegetables and thyme in butter for 7-8 minutes on medium to low heat .
2 . Add flour , stir and continue cooking for 3-4 more minutes . 3 . Add stock slowly while stirring . Simmer on low for 20-25 minutes until vegetables are tender . 4 . Season with lemon juice and zest , dill , Worcestershire sauce and Tabasco sauce . 5 . Add pickerel and cream . 6 . Simmer for 5 minutes and remove from heat to avoid overcooking . 7 . Add salt and pepper . 8 . Serve in bowls and add choice of herb or smoked fish as garnish .
Yield 8 servings
Chef Allyson Martin Gull Harbour Light and lemony , this chowder hits the spot even in the heat of summer . Chef Allyson grew up on Lake Winnipeg and her father was a commercial fisherman , driving her passion for local pickerel . Dill oil adds a lively finish and salty smoked goldeye rounds out the flavours . ciao ! / summer / two thousand twenty-one 13