Michel Richards Avocado Soup With Snapper Seviche Recipe

Michel Richards Avocado Soup With Snapper Seviche Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
Avocado Soup-,
1: Large, ripe avocado,
Chopped,
2 cup: Chicken stock,
2 tbsp: Freshly-squeezed lemon,
Juice,
Salt,
Tabasco pepper sauce,
Seviche:,
2 tbsp: Freshly-squeezed lime juice,
1: Chile pepper, seeded and
Minced,
1 small: Tomato, peeled, seeded and
Diced very small,
1 tbsp: Minced fresh cilantro, plus
Extra sprigs, for garnish
1 tbsp: Minced fresh chives,
1 tbsp: Olive oil,
3/4 lbs: 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


Source from luhu.jp