Robin’s Salmon Bisque

Cambria, California is a very special place for David’s father, David Sr. and step-mom, Teresa. Cambria has been their get-a-way from the hustle-and-bustle of The Silicon Valley for many, many years. We used to have our Landry family Christmas gatherings in Cambria. It was the perfect middle ground for everyone to gather and celebrate the holidays. In fact, Cambria was a name we had on our “baby name” list when we were expecting our baby girl. In the end though, Cambria lost to Violet.

There has never been a trip to Cambria that didn’t include a meal at Robin’s Restaurant. It’s the go-to spot…every time! Robin’s is California Cuisine mixed with some Indian and Asian influences. On one of our visits to Robin’s, David Sr. made David Jr. try the salmon bisque (Tonya does not like seafood). Salmon Bisque, really??? Where’s the lobster or crab bisque? But WOW, it was amazing! When David’s parents discovered the Salmon Bisque recipe one day they sent it to us immediately! The bisque has been a favorite in our house ever since and has now become a family tradition for special occasions.

Here is the recipe, tweak to your likings and enjoy!

 

Cheers!

 

 

Robin’s Salmon Bisque

1/2 cup butter (we use 1/4 cup)

1 cups thinly sliced leeks

1 cup thinly sliced mushrooms

1/2 tablespoon crushed garlic

1/3 cup Brandy or Cognac (optional, our personal addition)

1 (23 ounce) bottle or can of clam juice

2 cups crushed fresh canned tomatoes

1/4 cup chopped parsley

1 teaspoon dried dill

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups 1/2-inch-cubed fresh salmon

2 cups half and half

1/8 cup flour

Fresh dill sprigs

 

Directions:

Melt butter in a large sauté pan. Add leeks, mushrooms and garlic. Sauté until well glazed. (It’s here we like to add the Brandy or Cognac and reduce about 5 minutes). Add clam juice, tomatoes, parsley, dill, salt and pepper and cook until heated through. Add salmon and cook for approximately 5 to 10 minutes.

Beat the half and half and flour in a small bowl until smooth. Add to soup. Cook, stirring, 5 minutes longer until liquid is shiny. Garnish each serving with sprig of fresh dill. Makes 8 servings.

 

Robin’s Restaurant  www.robinsrestaurant.com

4095 Burton Drive  Cambria, Ca 93428  (805) 927-5007

Lunch 11am – 3:50pm

Early Dinner 4pm – 4:50pm

Dinner Nightly 5pm – 9pm

Sunday Brunch 11am – 3pm