astray recipes: Michel richard's avocado soup with snapper seviche

Categories: Taste
Yield: 4 servings

Measure	Ingredient
	Avocado Soup-
1	Large, ripe avocado,
	Chopped
2 cups	Chicken stock
2 tablespoons	Freshly-squeezed lemon
	Juice
	Salt
	Tabasco pepper sauce
	Seviche:
2 tablespoons	Freshly-squeezed lime juice
1	Chile pepper, seeded and
	Minced
1 small	Tomato, peeled, seeded and
	Diced very small
1 tablespoon	Minced fresh cilantro, plus
	Extra sprigs, for garnish
1 tablespoon	Minced fresh chives
1 tablespoon	Olive oil
¾ pounds	Fresh white fish fillets,
	Such as red snapper, halibut
	Or sea
	Bass, sliced into 3/16-inch
	Strips

In a blender combine avocado, stock and lemon juice and process for several minutes to a smooth puree; season to taste with salt and Tabasco pepper sauce. Refrigerate, covered, for at least 1 hour until well chilled.

In a nonreactive bowl combine lime juice, chile, tomato, cilantro and chives. Slowly whisk in oil; season to taste with salt and Tabasco pepper sauce. Stir fish into marinade, cover and refrigerate for 60 minutes. Remove from refrigerator and let sit 15 minutes at room temperature.

To serve, ladle soup into a large shallow soup bowl. Remove fish from marinade with a slotted spoon and mound in center of plate. Garnish with cilantro or dill sprigs and serve immediately.

Yield: 4 servings

TASTE SHOW #TS4786

michel richard's avocado soup with snapper seviche