Michel richard's avocado soup with snapper seviche

Yield: 4 servings

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


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