Vichyssoise with salmon tartar, tomato, granny smith and guacamole toast
60 min
Temperature:
Room temperature
Cuisine type:
French cuisine
Allergens:
Ingredients for 5 portions
Calculate portions
Extra virgin olive oil
0.05 l
Potatoes
0.3 kg
Poultry stock
2.0 l
Sterilised milk
0.1 l
Cream
0.05 l
Table salt
3.0 g
Ground white pepper
0.5 g
Salmon
0.25 kg
Salad tomato
0.25 kg
Granny Smith apple
0.1 kg
Vinaigrette sauce
0.025 l
French bread stick
0.25 ud
Guacamole
0.125 kg
Chives
2.5 g
Sesame oil
0.005 l
Green leek
0.8 ud
Poultry carcasse
0.4 kg
Water
2.0 l
Powdered vegetable stock
0.133 kg
Table salt
3.333 g
Elaboration
For the vichyssoise:
- Make a vegetable stock.
- Chop the spring onions into julienne and the leeks into half-moons.
- Sauté the onion , add the leeks and let it simmer.
- Add the roughly cut potatoes, drain the excess oil, add the stock and let it boil for 30 minutes.
- Add the milk and the cream and boil for 5 more minutes.
- Blend, strain,boil and add salt and pepper to taste. Allow it to cool.
For the tartar:
- Remove the skin, scales and dark areas from the salmon.Cut it into small dices.
- Cut the tomato into dices.
- Cut the Granny Smith into small squares.
- Season with salt, white pepper and vinaigrette sauce.
- Prepare the servings needed with a plating ring by mixing all the ingredients.
For the decoration:
- Toast the slices of bread and top them with the guacamole.
- Very finely chopped chives, sesame oil.
SERVING
- Place the vichyssoise cream in a soup bowl.
- Garnish with the tartar placed in the middle.
- Decorate with the chives and some drops of sesame oil.
- Serve with the toasted bread and guacamole.
Nutritional information (1 portion)
Energy
633.41
kcal
Carbohydrates
58.78
g
Proteins
22.5
g
Lipids
30.3
g
Fiber
17.1
g
Saturates
6.4
g
Monounsaturated fatty acids
13.49
g
Polyunsaturated fatty acids
3.53
g
Cholesterol
30.57
mg
Calcium
489.26
mg
Iron
7.57
mg
Zinc
1.73
mg
Vitamin A
539.37
ug
Vitamin C
136.35
g
Folic acid
380.39
ug
Salt (Sodium)
15645.95
mg
Sugars
38.4
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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