Like every other chef in the country, owner Cortney Johanson and Chef Matthew Safranek at longtime Park City restaurant 350 Main, are struggling to maintain his restaurant’s reputation during the quarantine and also take care of his staff. “We are doing a food bank for our staff for the time being, on Sunday we are going to have a meeting about what to do going forward.”

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.

“This recipe is about as pared down as I can get it without  some of the measurements being wonky, but it’s chowdah so why are you making a small batch anyway?  We serve it with house made furikake crackers and lots of scallions.  Chives would be welcome, as would oyster crackers or plain old saltines.  This was just going to be a winter soup, but I think its going to stay on the menu year round as an homage to my background as a developing chef (even though I am still developing).”

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.