Smoked Salmon and Celery Root Bisque

Name: Smoked Salmon and Celery Root Bisque
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams medium celery root , peeled and cut into 1/2-inch pieces; 1 medium fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped; 828 milliliters fish stock or 1 1/4 cups clam juice mixed with 1 1/4 cups water; 237 milliliters heavy cream; 6 servings Lemon wedges, for serving; 1 large onion, coarsely chopped; 237 milliliters Pinot Gris; 6 servings Salt and freshly ground pepper; 227 grams hot- or cold-smoked salmon, cut into 1-inch pieces; 2 Tbsps unsalted butter

Smoked Salmon and Celery Root Bisque might be just the main course you are searching for. This gluten free, primal, and pescatarian recipe serves 6. One portion of this dish contains roughly 12g of protein, 21g of fat, and a total of 315 calories. A mixture of onion, cold-smoked salmon, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt the butter in a large saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion, fennel and celery root and cook over moderate heat, stirring occasionally, until crisp-tender, about 10 minutes.

Ingredients you will need

Celeriac

Fennel

Onion

Add the salmon and cook, stirring, for 1 minute.

Ingredients you will need

Salmon

Add the wine and cook over high heat until reduced to 1/3 cup, 7 to 8 minutes.

Ingredients you will need

Wine

Add the fish stock and bring to a boil. Cover, reduce the heat to moderately low and simmer until the vegetables are tender, about 15 minutes.

Ingredients you will need

Fish Stock

Vegetable

Strain the broth into a bowl. Working in batches, puree the solids in a blender, adding just enough of the broth to make a smooth puree. Return the puree and the remaining broth to a clean saucepan. Stir in the cream and season with salt and pepper. Simmer over low heat for 5 minutes. Ladle the bisque into bowls and serve with lemon wedges.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Bisque

Broth

Cream

Equipment you will use

Sauce Pan

Blender

Bowl

Ladle

Equipment

Ingredients

Servings:

340grams

medium celery root , peeled and cut into 1/2-inch pieces 1medium

fennel bulb, fronds trimmed, bulb halved, cored and coarsely chopped 828milliliters

fish stock or 1 1/4 cups clam juice mixed with 1 1/4 cups water 237milliliters

heavy cream 6servings

Lemon wedges, for serving 1large

onion, coarsely chopped 237milliliters

Pinot Gris 6servings

Salt and freshly ground pepper 227grams

hot- or cold-smoked salmon, cut into 1-inch pieces 2Tbsps

unsalted butter

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.