Chilled Sunchoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers

Chef Mark Andelbradt of Tao – Las Vegas, NV

Duration:  4:46
Produced by StarChefs.com in association with The Vita-Mix Corporation.

Porcini Crusted Alaskan Halibut
Chef Greg Engelhardt of Andre’ – Las Vegas, NV
Adapted by StarChefs.com

Yield: 4 Serving

Ingredients:

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

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 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.

Due to minor changes in art reproduction/design or otherwise, the product purchased may differ slightly from the one shown here. ©2009 Vita-Mix Corporation