Ingredients:
1 lb skinned diced Coleson's Catch salmon fillet
1/2 c diced yellow onion
1/2 c diced celery root
1 c diced, par boiled butternut squash
1/2 c dry sherry
1/2 tsp thyme
1 c chicken broth
4 c milk
Salt and pepper
Cooking Instructions:
Boil the onion, celery root, sherry, thyme and chicken broth until the celery root is tender. Add the milk and scald. Thicken with roux (equal parts butter and flour), add salmon and squash. Bring to a boil and adjust seasonings. Additional Comments:
Try substituting pumpkin instead of butternut squash.
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