A taste of Haida Gwaii: Prawn and nettle chowder
John Horne, Executive chef, Canoe
Published Thursday, April 14, 2016 6:00AM EDT
Last Updated Thursday, April 14, 2016 9:53AM EDT
Prawn and Nettle Chowder Recipe
Toronto restaurant Canoe has launched a project aiming to create tasting menu that helps showcase different regions and eras of Canada. Using ingredients from Canada's West Coast, chef John Horne has create "Taste of Haida Gwaii"
- 400g diced celery
- 500g diced yellow carrots
- 300g diced fennel
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/3 lb butter
- 200g all-purpose flour
- 200ml white wine
- 1oz cognac
- 3L cold shrimp stock
- 1L 35% cream
- 150g pink shrimp
- 1 sachet with 1 bay leaf, three sprigs of tarragon, 1 tsp coriander seed, 1 tsp fennel seed and three sprigs parsley stems
Shrimps per person:
- 2 side stripes, raw
- 2 spot prawns, grilled
- 8 to 10 pink shrimp, as is
- 2 humpback shrimp, pickled with 1 part white wine vinegar, 1 part water, three parts sugar, coriander and fennel seed
- Sweat vegetables in butter.
- Deglaze with white wine and cognac, reduce heat.
- Add flour and make roux.
- Add shrimp stock one litre at a time and whisk until smooth.
- Add sachet.
- Soup should still be a little thick once it comes to a simmer.
- Add 35 per cent cream and bring back to a simmer.
- Cook chowder for 20 minutes, add pink shrimp and blitz with a hand blender.
- Pass through a china cap; re-season with salt and more raw cognac, if needed.
- Garnish with blanched and finely chopped stinging nettles and medium-diced russet potatoes. Season with fresh cracked pepper.
Note: All garnishes including shrimp can be tossed in the chowder just before serving or placed in the bowl with hot chowder poured over it.