From the kitchen of Seven Glaciers Restaurant at Alyeska Resort
Ingredients:
1/4 cup Celery, roughly chopped 1 cup Clam stock
1/2 cup Onion, roughly chopped 1 cup Lobster stock
1 Bay leaf 1 cup Fish stock
1 tsp. Black peppercorns 4 ounces Butter
2 pints Cream 2 ounces Flour
1 cup Chicken stock
In large stockpot, sweat onion, celery, bay leaves and peppercorns in 1
ounce butter. Add all stocks and cream. Bring to a boil, reduce heat and
simmer for one hour. While simmering, make a roux with remaining butter and
flour. Be careful not to brown. Strain liquid, return to stove and
incorporate roux. Thicken and strain. Makes 1/2 gallon.
Shave garlic on mandoline and place in small saucepot. Cover with a small
portion of half & half. Simmer for 5 minutes, strain. Use liquid in soup
base. Place shaved garlic on sheet pan with parchment paper. Be sure they
are in a single layer and bake at 200 degrees until crispy.
Smoked
Salmon Bisque
Seven Glaciers
Restaurant at Alyeska Resort