Half portion of the Salmon Steak from this plate
1 Large Red Capsicum
3 measuring cups of home prepared chicken broth
1 large carrot (chopped)
2 tablespoons shallots (minced)
1 tablespoon minced garlic
3 tablespoon All Purpose Flour
3/4 measuring cup Low Fat Milk
Sea salt and Pepper
Wash and dry red capsicum.
Remove stems and seeds. Cut into large pieces.
Broil the red pepper until all sides turned blistered and blackened. When most of the skin turned wrinkled, transfer to a bowl and leave it cover for about 15 minutes.
Peel off and discard charred skin and set aside.
Pan fry salmon steak until its completely cook.
Leave it to cool and break the cooked salmon into small pieces and set aside.
In a medium size saucepan, sauté the chopped carrots and minced shallots in oil until tender.
Add the minced garlic and sauté for two minutes.
Stir in the flour until blended.
Slowly add the chicken broth and bring to a boil.
Cool and stir for 2 minutes or until the sauce has thickened.
Add the roasted de skinned red capsicum into the pot and with a hand held blender, puree the ingredients until smooth.
Stir in the low fat milk, add sea salt and pepper to taste.
Adjust the taste to your likeness.
Transfer the bisque to serving bowls and add some flaky salmon in each bowl.
Garnish with parsley flakes and serve hot.
As you can see, this is a lighter version of bisque compared to lobster or crab bisque.