Salmon trout and vodka vichyssoise

Fairlady
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (15)

30.00 ml butter
1.00 onion — medium, chopped
2.00 leeks — washed and chopped
2.00 potatoes — peeld and cubed
2.00 tomatoes — peeled and chopped
2.00 ml sugar
750.00 ml stock — fish or chicken
250.00 ml tomato juice
150.00 g salmon trout — offcuts, chopped
125.00 ml cream
45.00 ml vodka
salt and freshly ground black pepper — to taste
15.00 ml fresh dill — chopped
fresh dill — to garnish
salmon roe
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Method:

Heat butter in a large, heavy-based saucepan. When bubbling, add onion and leeks and sauté gently until glossy. Do not allow to brown.
Add potatoes, tomatoes and sugar. Toss to coat with butter.
Add stock and tomato juice, increase temperature and bring to boil. Reduce temperature and simmer until vegetables are soft.
Remove from stove and stir in salmon. Purée mixture until smooth.
Return to stove and stir in cream. Heat through and stir in vodka. Season to taste and stir in chopped dill just before serving.
Spoon into heated bowls, top with salmon roe and dill sprigs and serve.



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