Cauliflower Soup with Salmon Skewers
Ingredients
- Ingredients
- 500 grams Cauliflower
- 2 shallots
- 2 Tbsps butter
- 450 milliliters Chicken broth
- 200 milliliters Whipped cream
- 125 milliliters Noilly Prat
- 1 sm can Saffron (0.1 grams)
- salt
- cayenne pepper
- Lime juice
- 4 Tbsps soy sauce
- 1 Tbsp brown sugar
- 100 grams Salmon
- 1 Tbsp vegetable oil
- 1 Tbsp white Sesame seeds
- Basil (for garnish)
Preparation steps
Rinse, trim and divide cauliflower into florets. Set two florets aside for garnish and coarsely chop the rest. Peel and finely dice shallots. In a pan, sauté chopped cauliflower and shallots in melted butter. Add broth and cream and simmer about 20 minutes. In another pot, bring vermouth and saffron to a boil. Remove from heat. Puree soup until smooth and season with salt, pepper, and a squeeze of lime juice. Mix approximately 1/3 of the soup with vermouth and saffron mixture.
For the skewers: Combine soy sauce and sugar in a pot and boil until reduced by half. Remove from heat. Cut salmon into 2 cm (approximately 3/4 inch) cubes. Slice reserved cauliflower florets and thread alternately with cubed salmon onto skewers. In a pan, sauté skewers in hot oil on all sides over high heat. Deglaze with soy marinade. Coat skewers in sesame seeds.
Bring soup to a boil again and divide among four glasses. Whisk the saffron and vermouth mixture until frothy and spoon gently onto soup. Garnish with salmon skewers and basil leaves.
