Michael richard's avocado soup with snapper seviche

4 servings

Ingredients

QuantityIngredient
=== AVOCADO SOUP ===
1largeRipe avocado; chopped
2cupsChicken stock
2tablespoonsFreshly-squeezed lemon juice
Salt; to taste
Tabasco pepper sauce; to taste
=== SEVICHE ===
2tablespoonsFreshly-squeezed lime juice
1Chile pepper; seeded, minced
1smallTomato; peeled, seeded,
And diced very small
1tablespoonMinced fresh cilantro; plus extra
Cilantro sprigs for garnish
1tablespoonMinced fresh chives
1tablespoonOlive oil
¾poundsFresh white fish fillets; sliced 3/16\" strips
(such as red snapper; halibut or sea bass)

Directions

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.