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great recipes at Fratelli Fresh |
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Chilled Cucumber Soup with Salmon and Basil
Recipe by Chef Andy Bunn, Cafe Sopra |
Ingredients
310ml (1 1/4 cup) dry white wine
100ml white wine vinegar
55g (1/4 firmly packed cup) brown sugar
1 bay leaf
12 black peppercorns
600g piece salmon, pin-boned, skinned
1 bunch basil
100ml olive oil
100g Greek-style yoghurt
2 tbsp salmon roe
Cucumber Soup
75g butter
2 onions, finely chopped
3 cloves garlic, sliced
2 desiree potatoes, peeled, finely chopped
300ml pouring cream
2 telegraph cucumbers
1/4 red bird's-eye chilli, seeded, finely chopped
300ml milk
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Method
1. For cucumber soup, heat butter in a saucepan over low-medium heat, then add onions, garlic and potatoes, and cook for 8 minutes or until onions are soft. Add cream and bring to the boil, then simmer gently for 5 minutes or until potatoes are tender.
2. Meanwhile, coarsely grate cucumber, including the skin and seeds. Add to the soup and cook for 10 minutes or until tender. Process soup in a food processor or blend in a blender until smooth, then strain through a coarse sieve. Stir in chill and enough milk to thin to the desired consistency, then season with sea salt. Refrigerate until ready to serve.
3. For poached salmon, place wine, vinegar, sugar, bay leaf, peppercorns and 1 cup of water in a small frying pan and bring to the boil, then remove from heat. Season salmon with sea salt and freshly ground black pepper, then place in the paching liquid and leafve to cool for 40 minutes. The residual heat from the liquid will cook the salmon to medium.
4. For basil oil, pick the basil leaves and blanch in a saucepan of boiling water for 1 minute, then drain and process with oil in a food processor until smooth. Pour into a jug and set aside for 30 minutes; the oil will separate from the solids. When this has happened, carefully spoon off the basil oil and discard solids.
5. To serve, break the salmon into large chunks and place in the centre of shallow soup bowls. Ladle soup around fish, top with spoonfuls of yoghurt and salmon roe, and drizzle with the basil oil.
Serves 4 |
| By: Chef Andy Bunn |
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