Seafood
Chowder
with salmon mousse
Seafood
chowder
with salmon mousse
Seafood chowder
with salmon mousse
1. PET-FRIENDLY SEAFOOD STOCK
INGREDIENTS:
• 500ml water
• Shells from 3 large prawns
• 3 Kōrure Pets Mussel Toppers
• 2 dried anchovy treats
INSTRUCTIONS:
1. Bring all ingredients to boil and switch to low heat.
2. Allow to simmer for 30 minutes.
3. Strain and discard seafood.
2. SEAFOOD CHOWDER
INGREDIENTS:
• 500ml seafood stock
• 3 prawns, chopped
• 40g fresh salmon
• 5 little neck clams
• 2 tbsp flour
• 1 tbsp coconut cream
• Coconut oil
INSTRUCTIONS:
1. Melt coconut oil in a pot and add flour to make a roux.
2. Add seafood stock and mix until smooth.
3. Add seafood and stir until cooked through.
4. Add coconut cream before serving.
3. SALMON MOUSSE
INGREDIENTS:
• 100g salmon, boneless and skinless
• 165ml can of coconut cream
INSTRUCTIONS:
1. Leave the unopened can of coconut cream in the fridge overnight. Avoid shaking the can to encourage cream and water to separate.
2. The next day, carefully scoop only the thickened cream on top and discard the water at the bottom.
3. Steam salmon until cooked through. 4. Mash with a fork.
5. Add thickened coconut cream and mix until well combined.
6. Refrigerate for at least 2 hours until mixture thickens.
7. Serve cold.