Ingredients
- 1 pound bay scallops (preferably New England)
- 1 pound salmon fillet
- 2 cups hard apple cider
- 1 cup sweet apple cider
- 1 teaspoon grated fresh ginger
- 2 tablespoons finely julienned fresh ginger
- 2 cups fish or salmon stock
- 4 sprigs fresh thyme
- 1 tablespoon lemon juice
- Salt and white pepper to taste
- ½ cup Jerusalem artichokes, cut in 1/4 inch dice
- 2 small leeks, cut into thin rounds
- Coarsely chopped Italian parsley for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
457 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 40 grams protein; 90 milligrams cholesterol; 708 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
- Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
- Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
- Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
- Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
- Spoon evenly into warmed bowls, sprinkle with parsley and serve.
50 minutes
Dining and Cooking