Michel richard's avocado soup with snapper seviche

4 servings

Ingredients

Quantity 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

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 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

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