Michael richard's avocado soup with snapper seviche

Yield: 4 servings

Measure Ingredient
\N \N === AVOCADO SOUP ===
1 large Ripe avocado; chopped
2 cups Chicken stock
2 tablespoons Freshly-squeezed lemon juice
\N \N Salt; to taste
\N \N Tabasco pepper sauce; to taste
\N \N === SEVICHE ===
2 tablespoons Freshly-squeezed lime juice
1 \N Chile pepper; seeded, minced
1 small Tomato; peeled, seeded,
\N \N And diced very small
1 tablespoon Minced fresh cilantro; plus extra
\N \N Cilantro sprigs for garnish
1 tablespoon Minced fresh chives
1 tablespoon Olive oil
¾ pounds Fresh white fish fillets; sliced 3/16\" strips
\N \N (such as red snapper; halibut or sea bass)

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 non-reactive 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.

This recipe yields 4 servings.

Source: "TASTE with David Rosengarten - (Show # TS-4786) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-01-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.

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