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Ingredients

• 1 shallots, finely chopped
• 1 cloves garlic, finely chopped
• dashes of olive oil
• 2 tsp coriander seeds
• 1 bay leaf
• 100 ml white wine
• 300 ml chicken stock
• 300 ml water
• 300 g smoked salmon, trimmings
• 1 lemon, pared zest only
• 1 sprigs summer savory, or young rosemary

• 1 shallots, finely chopped
• 1 cloves garlic, finely chopped
• 1 knob butter
• 100 g baby cauliflower, chopped
• 100 g purple cauliflower, chopped
• 100 g romanesco cauliflower
• 300 g mixture waxy, floury and new potatoes, chopped
• 100 g baby fennel, chopped
• 200 g girolle mushrooms
• splashes white wine
• 1 lemon, juice only
• 4 skin-on gurnard fillets, scaled and pin-boned
• 2 tbsp flour, seasoned with salt and pepper
• dashes of olive oil

• 1 knob butter
• 1 small bunch rainbow chard
• 8 courgette flowers
• 1 small bunch yellow flowers fennel, (not the fronds at the top of the bulb)
• extra virgin olive oil

Description

Gordon Jones Flavours His Chowder With A Heady Stock Made With Smoked Salmon Trimmings

UK TV