Oct/Nov 2015 Feb/Mar 2015 - Page 20

inthekitchen
Smoked Goldeye and Cauliflower Soup
Smoked goldeye and white fish roe ( golden caviar ) salute Manitoba ’ s lakes in this dish . Quantities for the “ salad ” are adjustable to taste . Fermented rye berries garnish this bowl , but that recipe is not for amateurs (!) and is not included .
INGREDIENTS : Cauliflower Soup 1 cauliflower 1 / 2 cup butter 1 1 / 3 cups heavy cream 1 1 / 3 cups milk ¾ cups light chicken stock ½ white onion , finely chopped 4 cloves garlic salt and pepper to taste 1 / 4 cup white wine
Lemon Curd 1 / 4 cup butter juice and zest of 1 lemon 1 whole egg plus one yolk 1 / 4 cup sugar
Salad smoked Goldeye , small fillet 1 Tbsp white fish roe , divided cucumber , sliced celery radish , sliced finely a few sprigs fresh dill fresh raw asparagus , shaved
METHOD : Soup 1 . Add butter , onions , and garlic to a pan . Sauté for about 2 min until softened but not yet darkened in colour . 2 . Add cauliflower , sauté for 2 minutes . Add wine and cook until wine is nearly all evaporated . 3 . Stir in cream , milk and stock . Cover , reduce heat to low , and cook for 10 min . Let cool . 4 . Blend soup and season to taste with salt and pepper .
Lemon Curd 1 . Combine eggs , sugar and lemon juice in a double boiler . 2 . Stirring constantly , cook on low heat until mixture begins to thicken ( 7-10 min ). 3 . Remove from heat and strain through a sieve to remove lumps . 5 . Mix in butter and lemon zest until combined . 6 . Let cool .
“ Salad ” in a Bowl 1 . Gently peel back the goldeye skin . Scoop out flesh with a spoon . 2 . Decorate each bowl with “ salad ” ingredients to your own liking . 3 . Pour soup in the bottom and smear lemon curd creatively .
Yield 4 servings .
18 ciao ! / feb / mar / two thousand fifteen