Chilled Salmon Bisque from the old Brennan’s
Updated: Jan 4, 2020
Ted Brennan, son of founder Owen Brennan Sr., passed away on August 3rd. He spent 40 years as a proprietor of Brennan’s restaurant. Although Brennan’s went bankrupt in 2013, Ted was working on opening a new restaurant called Ted Brennan’s Decatur. It is scheduled to open in the fall of this year. Like his father, who passed away before Brennan’s moved to Royal St., Ted will not see the opening of the restaurant that bears his name. Here is a recipe from the Breakfast at Brennan’s Cookbook. It is great for the hot summer months.
3 tablespoons Butter
1 small Onion, sliced
1/2 Green Bell Pepper, chopped
1 Garlic Clove, minced
1 1/2 cups Milk
1 tablespoon fresh Dill, finely chopped
4 Salmon Fillets, about 6 ounces each
3/4 cup Heavy Cream
2 tablespoons Sherry
1/2 teaspoon Cayenne Pepper
Salt and White Pepper
Dill Sprigs for garnish
Melt 2 tablespoons of the butter in a medium skillet and sauté the onion, bell pepper and garlic until tender. Remove the vegetables from the heat and set aside.
In a large saucepan, heat the milk and chopped dill to just under a boil. Season the salmon fillets on both sides with salt and pepper, then poach them in the simmering milk until flaky, about 10 minutes. Transfer the salmon along with the milk to the bowl of a food processor. Purée the salmon, then add the cream and the remaining tablespoon of butter. When the mixture is smooth, add the sautéed vegetables and purée with the salmon. Pour the soup into a stainless steel bowl, then stir in the sherry and cayenne. Season with salt and white pepper, cover the bowl and refrigerate for 1 to 2 hours until chilled. Spoon the salmon bisque into chilled bowls and garnish with fresh dill.