Sunchoke and Yukon Gold Vichyssoise with Applewood Smoked Salmon Caviar

Sunchoke and Yukon Gold Vichyssoise with Applewood Smoked Salmon Caviar - Recipe Finder

Sunchoke and Yukon Gold Vichyssoise with Applewood Smoked Salmon Caviar

Info

Course:
Appetizer
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 3, Quickfire Challenge

Yield

6 Servings

Ingredients

6 cups fish fumet
4 cups Yukon Gold potatoes, peeled and diced
½ cup parsnips, diced
½ cup sunchokes, diced
¼ cup leeks, diced
2 tablespoons butter
¼ cup cucumbers, brunoised
1 oz salmon roe, rinsed in salt water
12 plucks fresh dill
Olive oil
Salt and pepper
Fennel pollen

Directions

1. Sweat parsnips, sunchokes, and leeks with olive oil in a pot for 15 minutes. Add potatoes and fish fumet. Simmer soup for 30 minutes. Puree in blender and pass through a fine sieve. Season and cool.

2. Smoke salmon roe using a smoking gun with applewood smoking dust.

3. Season brunoised cucumbers with olive oil, salt, and pepper to taste. Finish with fennel pollen.

To Serve:

1. Place a spoonful of cucumbers in a bowl.

2. Top cucumbers with caviar.

3. Carefully pour soup into the bowl without disturbing the roe.

4. Garnish with dill.