A nice change for eating salmon (serves 2)
unsalted butter
1/2 onion, finely chopped
1 medium carrot, chopped
1 corn on the cob
(cooked and shredded)
1 medium potatoes, peeled and chopped into ½-inch cubes
(about 400 g) (14 oz)
1 litres fish stock
1 salmon fillet, skinned and cut into 1-inch cubes
double cream (heavy cream)
Tbsp dill
Salt and pepper to taste
Melt the butter in a large, heavy-bottomed pot and saute the
onion for 7-8 minutes over medium heat until it softens.
Add the carrot and potatoes to the pot, then cover them with
the fish stock. Continue to cook for 10 minutes until the potatoes are almost
fork-tender.
Add the corn, salmon chunks and double cream to the pot and
simmer for 3-4 minutes, until the salmon is cooked through.
Stir in the dill and simmer for another minute.
