Juniper Smoked Lake Whitefish & Charred Corn Chowder

4 cups diced Juniper smoked whitefish (3-4 Georgian Bay whitefish with pin bones removed)

2 cups Yukon Gold Potatoes- peeled and diced

1 cup fresh corn - grilled and kernels removed

1 cup Spanish onions - peel & diced

1/2 cup heirloom carrots- peeled & diced

1/2 cup celery root - peel & diced

1 tbsp garlic (sliced)

1 tbsp fresh thyme - picked & chopped

2 oz marsala

1/2 tsp of jalapeno finely chopped - seeds removed

2 cups of 35% cream

4 cups of fresh chicken stock

2 oz butter

1 tbsp malt vinegar

Salt & white pepper to taste

Brine for smoked whitefish

In 1 litre of water bring the following ingredients to a boil:

¼ cup salt

¼ cup brown sugar

Bay leaf

1 tbsp crushed juniper

1 tbsp cracked pepper

Once boiled removed from heat and cool to 4 degrees

Place fillets  (remove pin bones) of Georgian Bay whitefish in brine for 12 hours

After the 12 hours remove from brine and pat dry

Place on rack and air dry in the refrigerator for an additional 12 hours

Following which you will place the whitefish in a smoker with alder chips for an additional 6 hours at 120 degrees C

Once cooled, remove skin and dice for chowder

Method

 In a large pan set at medium heat and melt the butter

Once foamed add:

Onion, garlic, celery root and carrots.

Cook until light caramelization

Add Jalapeño and other spices/herbs

De-glaze with Marsala wine

Add cream and chicken stock, potatoes

 Bring to simmer for 5 mins,

Add charred corn and diced juniper smoked white fish

Adjust seasoning- salt pepper etc.

Serve with a bacon and roasted garlic focaccia