At Home with Marco Pierre White 2011 - (Page 55)

Global GOURMET Holiday feeling fading fast? Bring back summer m emorie s with our w histl e -sto p to ur o f ex oti cd ish es fro m d ds an tl an ist Norway Bergen is a town on the west coast of Norway with a rich maritime tradition. This classic sh soup is easy to make, wholesome and hearty for cool autumn or winter nights. The mix of seafood gives it real depth. BERGENSK FISKESUPPE BERGEN FISH CHOWDER ● ● Serves 4 You will need: ● 100g cooked North Sea prawns, in their shells ● 1½ litres ﬁsh stock ● 1 bay leaf ● Handful of fresh parsley ● 12 whole peppercorns ● 2 carrots, roughly diced ● 2 celery stalks, roughly diced ● 1 leek, thinly sliced ● 100ml dry white wine ● 50ml brandy ● 300ml double cream ● 100g salmon ﬁllet, cubed into 2cm pieces ● 150g pollock ﬁllet (or haddock or cod), cubed into 2cm pieces 100g scallops (or mussels or clams), without shells Salt and freshly ground black pepper ● Chives to garnish 1 2 3 4 Shell the prawns and put them in a large saucepan with the sh stock, bay leaf, fresh parsley, peppercorns, carrots, celery stalks and leek and simmer for 10-15 minutes. Pour in the white wine and brandy, simmer for another 5 minutes, then add the double cream and bring back to a simmer. Add the salmon, pollock and scallops and cook for a further 3-4 minutes before adding the cooked prawns to warm through (they’ll probably need less than a minute). Season to taste. Garnish with nely chopped chives. Serve with steamed potatoes and buttered crispbreads. > Scandilicious by Signe Johansen (£20, Saltyard Books) OCTOBER 2011 | 055

Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011

EDITOR’S LETTER
HELLO FROM MARCO
NOTEBOOK
DIARY DATES
SEASONAL FARE
MUG SHOT
WIDGET WATCH
SUNDAY LUNCH
MODERN DAY MARCO
MASTERCLASS
IN THE KNOW
COMFORT FOOD
GO GLOBAL
THE FAME GAME
A GLASS AND A HALF
ECO EATING
FANCY A PINT?
BOOZY BITES
TICK-TOCK TUCKER
CUISINE BY COMPASS
LAY THE TABLE
THROW THE PERFECT PARTY
MARCO’S MENU
PRAWN POWER
CHOCS AWAY
COCKTAIL O’CLOCK
BOTTOMS UP
BOOK THE BEST TABLE IN TOWN
THE GREAT WHITE GALLERY
WILD WITH MARCO
FOOD FADS
COMING SOON
RECIPE ROUND-UP

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