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Chef Mark Andelbradt of TaoŚLas Vegas, NV
Chef Mark Andelbradt
Tao
The Venetian
3355 Las Vegas Blvd.
Las Vegas, NV
702-388-8338
   

Chilled SunChoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao—Las Vegas, NV
Adapted by StarChefs.com
December 2008
Yield: 4 Servings

INGREDIENTS

Chilled Sunchoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso FlowersSunchoke Soup:
2 pounds of sunchokes, sliced and peeled
4 ounces rice wine vinegas
4 ounces mirin
8 ounces heavy cream
Juice of 1 lemon

Coriander Oil:
8 ounces grapeseed oil
1 tablespoon coriander seeds
Zest of 1 orange
2 tablespoons sea salt

To Assemble and Serve:
Shiso flowers
Kaffir lime trout roe

METHOD

For the Sunchoke Soup: 
Simmer sunchokes with rice wine vinegar, mirin, heavy cream, and lemon.  When the sunchokes are tender, transfer to Vita-Prep® blender and puree starting on variable speed number 3 and working your way up to speed 10 until smooth.  Strain and chill.

For the Coriander Oil: 
Heat grapeseed oil with coriander seeds and orange peel until the seeds are almost toasted.  Let cool to room temperature and transfer to Vita-Prep® blender and blend on variable speed 3 working your way up to speed 10 until the coriander and orange peel are broken into small pieces.  Strain through a chinois line with cheesecloth.

To Assemble and Serve:
Ladle sunchoke soup into a chilled coffee cup or small bowl.  Garnish with a spoonful of trout roe, a drizzle of coriander oil, and a few shiso flowers.

 

 
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