Salmon Bisque

Ingredients

 * 10 oz / 300 g salmon fillet, with skin
 * 3 cups / 750 ml chicken broth (or dissolve one 10½ g chicken stock cube in 750 ml of water)
 * 1 cup / 160 g diced potato
 * ½ cup / 125 ml dry white vermouth
 * 1 tbsp / 15 ml Samai Jungle Juice Amazon spicy sauce
 * ⅛ tsp / 0.6 ml liquid smoke seasoning
 * ½ cup / 65 g chopped onion
 * ½ cup / 60 g chopped red bell pepper
 * ⅛ tsp / 0.75 g minced garlic
 * 3 tbsp / 60 g butter
 * chopped, fresh red tomatoes
 * 2 cups / 12 oz / 360 g water
 * ¼ cup / 60 ml salt
 * ½ tsp / 2.5 g white pepper
 * ¼ tsp / 1 g tarragon
 * ¼ tsp / 0.25 g butter
 * 3 tbsp / 60 g flour
 * 3 tbsp / 30 g milk
 * 2 cups / 500 ml chopped parsley
 * freshly ground black pepper for garnish

Directions

 * 1) Poach the salmon in the chicken broth for 3 – 5 minutes, then remove to cool.
 * 2) When cool, remove the skin and flake the flesh and place in a bowl with the vermouth, samai jungle juice amazon spicy sauce and liquid smoke seasoning.
 * 3) Marinate for 1 hour.
 * 4) Strain the poaching liquid, then add the diced potato, cover, and cook until soft.
 * 5) Remove from heat, and when sufficiently cool, liquidise in a blender.
 * 6) Sauté the onion, garlic and bell pepper in the butter until soft, then add the tomatoes, water, tarragon, salt and white pepper and continue cooking until the tomatoes have disintegrated.
 * 7) Remove from heat, and when sufficiently cool, liquidise in a blender and add to broth.
 * 8) Prepare the roux by melting the 3 tbs / 60 g of butter, then adding the flour.
 * 9) Stir to mix, then remove from heat.
 * 10) Gradually beat in the milk, then add the broth and salmon along with the marinade.
 * 11) Stir continually over medium heat until the bisque thickens.
 * 12) Garnish with chopped parsley and black pepper and serve with buttered toast triangles.