Chilled Bisque with Salmon Bites
9,1 / 10
ready in 3 h.
- For the soup
- 3 slices Bread (crusts cut off)
- 6 ½ cups tomatoes (skinned and quartered)
- 1 red pepper (peeled and chopped)
- 2 tablespoons olive oil
- 1 onion (diced)
- 2 cloves garlic cloves (diced)
- ⅜ cup cream
- ⅞ cup vegetable stock
- 1 teaspoon lemon juice
- cayenne pepper
- For the tatar
- 4 slices Salmon (sashimi quality)
- ⅔ cup Tuna (sashimi quality, diced)
- lemon juice
- Manchego (shaved)
Soften the bread in a little water.
Sieve the tomatoes to retain the juice.
Wring out the bread and place it in a blender with the tomatoes, juice, pepper, olive oil, onion and garlic and the cream and purée well. Add approx. 250 ml cold vegetable stock until the desired consistency is achieved. Cover and chill for at least one hour in the fridge. Season with lemon juice, salt and cayenne pepper.
To make the tatar, line 4 serving rings with the salmon and place in the freezer for one hour.
Season the tuna with salt, ground black pepper and lemon juice.
Transfer the soup into deep plates and carefully remove the rings from the frozen salmon. Place the salmon rings in the soup, fill with the tuna tatar and top with manchego. Add a little caviar and garnish with a strip of tomato and mint. Serve immediately.