Vichyssoise with sliced cod
Table salt 5.0 g
Ground white pepper 0.833 g
Cod loin 0.25 kg
Chives 8.333 g
For the vichyssoise:
- Make a white poultry stock.
- Chop the spring onions into julienne and the leek into half-moons.
- Melt the butter with oil, add the spring onions and soften.
- Add the leeks and continue to soften on a low heat.
- Add the roughly cut (cracked) potatoes, drain the excess oil, add the stock and let it boil for 30 minutes.
- Add the milk and the cream and boil for 5 more minutes.
- Blend, strain, boil and add salt and pepper to taste. Allow it to cool.
For the cod:
- Heat the water to 70 ºC, remove from the heat and add the cod (the water must cover the cod). Leave for 4 to 5 minutes.
- Remove the water and allow it to cool.
- Once cool, slice and grease it with a little extra virgin olive oil so the slices do not dry.
- For the decoration:
- Very finely chopped chives, salmon roe and extra virgin olive oil.
- Place a little vichyssoise cream in a soup bowl.
- Garnish with cod slices, laying the slices onto each other, as in the picture.
- Decorate with the salmon roe, the chives and some drops of extra virgin olive oil.
- Serve some more cream in a pitcher or carafe.
Nutritional information (1 portion)
Fiber 16.88 g
Saturates 10.64 g
Monounsaturated fatty acids 15.15 g
Polyunsaturated fatty acids 3.29 g
Cholesterol 64.83 mg
Calcium 448.03 mg
Iron 6.92 mg
Zinc 1.72 mg
Vitamin A 667.41 ug
Vitamin C 124.89 g
Folic acid 416.55 ug
Salt (Sodium) 562.94 mg
Sugars 39.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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