thai sweet potato and rainbow trout chowder

This week we have the owners of our chalet here to stay with us for the week and what better way to welcome back to their beautiful holiday home than with an original ‘tomcosserat’ dish!

Obviously they got to taste a slice or two of my pain d’epices after they arrived and settled into their room with a view of the mountain valley.

method

  1. sweat shallots on a medium heat in minimal oil
  2. while the shallots are softening peel and chop the sweet potatoes
  3. when shallots are soft raise the heat slightly and add the Thai curry paste and fry briefly to release flavours
  4. add garlic and continue to fry for around a minute
  5. add the chicken stock, coconut milk and sweet potatoes
  6. reduce heat back to medium and simmer until the sweet potatoes are soft
  7. blend with a stick (immersion blender) until smooth
  8. cut trout into cubes (or how ever you prefer) and add to hot soup to cook
  9. reduce to very low heat and test regularly
  10. when trout is almost cooked add lime juice and portion into bowls (the fish will continue to cook in the residual heat)
  11. garnish with finely chopped spring onion and coriander

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