Ballynahinch Castle Blog

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Thursday, 07 April 2016

Chowder  

Chowder

1 Onion1 Fennel5 Celery Sticks2 Carrots2 Shots Pernod Liquor2 Tb Sp Vegetable Oil250g Butter200g Flour/ Plain50 ml Fish stock125 ml CreamMixed Fresh FishSweat off the veg in oil De-glaze with Pernod Melt butter in pot add flour whisk / Simmer to Roux Add ...

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