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Mark Andelbradt of Tao las Vegas
Chef Mark Andelbradt

The Venetian
3355 Las Vegas Blvd.
Las Vegas, NV

Chilled Sunchoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao—Las Vegas, NV
Adapted by

Click here for video demonstration of this recipe

Yield: 4 Servings


    Sunchoke Soup:
  • 2 pounds sunchokes, sliced and peeled
  • 4 ounces rice wine vinegar
  • 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

    To Assemble and Serve:
  • Shiso flowers
  • Kaffir lime trout roe

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 number 3 working your way up to speed 10 until the coriander and orange peel are broken into small pieces. Strain through a chinois lined 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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   Published: December 2008
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