Michel Richard's Avocado Soup With Snapper Seviche
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Michel Richard's Avocado Soup With Snapper Seviche
  Avocado    Soups  
Last updated 6/12/2012 1:00:15 AM. Recipe ID 23351. Report a problem with this recipe.
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      Title: Michel richard's avocado soup with snapper seviche
 Categories: Taste
      Yield: 4 Servings
 
           Avocado Soup-
      1    Large, ripe avocado,
           Chopped
      2 c  Chicken stock
      2 tb Freshly-squeezed lemon
           Juice
           Salt
           Tabasco pepper sauce
           Seviche:
      2 tb Freshly-squeezed lime juice
      1    Chile pepper, seeded and
           Minced
      1 sm Tomato, peeled, seeded and
           Diced very small
      1 tb Minced fresh cilantro, plus
           Extra sprigs, for garnish
      1 tb Minced fresh chives
      1 tb Olive oil
    3/4 lb Fresh white fish fillets,
           Such as red snapper, halibut
           Or sea
           Bass, sliced into 3/16-inch
           Strips
 
  In a blender combine avocado, stock and lemon juice and process for
  several minutes to a smooth puree; season to taste with salt and
  Tabasco pepper sauce.  Refrigerate, covered, for at least 1 hour
  until well chilled.
  
  In a nonreactive bowl combine lime juice, chile, tomato, cilantro and
  chives.  Slowly whisk in oil; season to taste with salt and Tabasco
  pepper sauce.  Stir fish into marinade, cover and refrigerate for 60
  minutes. Remove from refrigerator and let sit 15 minutes at room
  temperature.
  
  To serve, ladle soup into a large shallow soup bowl.  Remove fish from
  marinade with a slotted spoon and mound in center of plate. Garnish
  with cilantro or dill sprigs and serve immediately.
  
  Yield:  4 servings
  




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Recipe ID 23351 (Apr 03, 2005)

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