Chef Matthew is sharing a recipe from his East Coast roots, perfect for the current weather and eating while you binge-watch whatever it is that’s getting you through these potentially dull times.
Smoked Trout Chowder
Broth-
1/2 lb. bonito
1 8”x8” sheets kombu
25 smoked trout skins
1.5 gallons water
Roux-
3/4 cups lard
3/4 cups duck fat
3 1/3 cups flour
Guts
1/4 cup lard
1/4 cup duck fat
1 bunch thyme, chopped
3 Tbsp. chopped garlic
1 Tbsp. cup ground white pepper
5 large white onions, diced small
1 lb. diced celery
1 lb. diced daikon
1 cups miso paste
25 smoked trout, ground lightly
3 quarts half and half
Method-
Make a broth Dashi broth with the bonito flakes, kombu, trout skins, and water.
Make a roux with the 1st quantities of lard and duck fat, and the flour.
Heat up the second quantities of lard and duck fat and cook the guts until soft and translucent.
Bring the dashi and half and half to a boil with the roux while running an immersion blender. Alternatively, slowly add the dashi 1 quart at a time while whisking furiously.
Whisk in the guts, miso, and ground trout. bring to 185 degrees for 30 seconds.
