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Plumed Horse fish soup, caviar – by Tony Borthwick

11 September 2006

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Plumed Horse fish soup, caviar
INGREDIENTS (serves approximately 25) For the smoked salmon velouté 110g shallots, chopped 30g butter 350g Marrbury smoked salmon 300ml Champagne 1 litre light chicken stock 140ml double cream For the scallop velouté 110g shallots, chopped 30g butter 24 scallops, minus roe 140ml Noilly Prat 300ml fish stock 420ml double cream Salt, pepper and lemon juice to adjust seasoning For the nage 2 large carrots, peeled and diced 2 celery sticks, washed and diced 1 leek (white only), diced 4 cloves garlic, peeled and cracked open 110g shallots, chopped 30g butter 20 fennel seeds 5 cloves 1 star anise 1 dessert spoon of coriander seeds 2 bay leaves 300ml Chardonnay 3 slices lemon 1 sprig fresh dill 1 sprig fresh tarragon 600ml water Per serving 30g piece each of salmon, monkfish and sea bass, trimmed and boneless 1 scallop, trimmed without coral 3 cockles 6-7 lengths of cucumber, cut on a mandolin and tossed with a little chopped dill 1 oyster 1/2 tsp trout roe 1/2 tsp caviar Chopped chives Picked chervil ### METHOD For the smoked salmon velouté, sweat the shallots in the butter until softened, add the smoked salmon and the Champagne, bring to the boil and add the chicken stock. Simmer for 10 minutes. Add the cream, return to the boil, remove from the heat and allow to infuse for an hour. Liquidise and pass through a chinois. (Note: it is important to use Marrbury smoked salmon as it has the strength and flavour required. If you cannot get this, buy only traditionally processed salmon, as anything else will lack flavour and character.) For the scallop velouté, sweat the shallots in the butter until softened, add the scallops and cook over a high heat for a minute or so to caramelise slightly. Add the Noilly Prat, reduce until dry, then add the fish stock and bring to the boil. Add the cream and return to the boil, season lightly, liquidise and pass through a chinois. For the nage, sweat the carrot, celery, leek, garlic and shallots in the butter for a few minutes. Add the spices, bay leaves and wine. Bring to the boil and add the lemon, dill, tarragon and water, then return to the boil and simmer for 30 minutes. Allow to cool, transfer into a plastic container and store for 24 hours in the refrigerator. Strain through a cloth before serving. To serve, put a small ladle of each of the three liquors into a saucepan and allow to warm through. Heat a non-stick sauté pan and dry-fry the salmon, monkfish, sea bass and scallop to colour lightly. Season, assemble in a soup bowl and keep warm. Cook the cockles until just open and add to the bowl. Weave a few strands of cucumber around the fish. Warm the oyster in the liquor and place on top of the fish in the bowl, garnish with the trout roe and place the caviar on top of the oyster. Scatter a few chopped chives and picked chervil leaves around the fish. Aerate the liquor with a hand blender and pour around and over the fish. Serve immediately. Note: This soup has three liquid elements; all need to be made in advance. Tony Borthwick Photo © Alan Donaldson
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