Vichyssoise and turbot

Vichyssoise is a classical cold (mostly) soup based on leek, potato and cream.

In the following recipe, based on the cookbook ‘Nopy’ written by Ottolenghi and Scully, it’s more like a fish dish with a beautiful sauce.

Let’s go for a simplified version.

Blanch 125grams of arugula and 100 grams of parsley during 30 sec in salted boiling water. Drain and cool down with cold water. Remove most of the liquid and chop roughly.

Chop and fry 2 shallots, 4 garlic cloves, 1 leek and 2 potatoes in a mixture of butter and olive oil. After 5 mins add 500 ml of chicken stock and cook until leek and potatoes are done. Add the drained arugula and parsley, pepper and salt. Blend and seef to obtain a smooth mixture.

Chop 4 table spoons of pistachio nuts, 4 table spoons of pine nuts and 1 table spoon roughly in a blender.

Put 4 beautiful turbot filets (carefully dried, oiled and seasoned with pepper and salt) with the skin side on baking paper. This recipe needs a filet of a more fat fish, such as salmon or turbot. Cover the upper side with the nutty mixture. Bake the fish in the oven at 200° for approx 10-15 mins. Put some halved radishes on the same tray.

Reheat the vichyssoise.

Scoop a large spoon of vichyssoise in a large plate. Put the fish in the middle. Finish with the radishes and some boiled potatoes. A drizzle of lemon juice and ‘madame est servie’;-).

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