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This recipe was submitted
Willet Feng
Willet Feng
Le Cordon Bleu Austin (TX)
Recipe Name:
Ingredients: 1 shallot
Fish bones (preferably from the head and tail)
Farmed Salmon fillet (4 to 6 oz per person)
Baby spinach
2 cans of chicken broth (14 oz each)
1 baguette
4 oz butter
4 garlic cloves
1 Tbsp chopped parsley
Juice of 1 lemon
Parmesan cheese
Vegetable oil
Cayenne pepper
Salt
Pepper
Directions: SALMON AND SPINACH SOUP
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Set a pot on medium high heat and drizzle in about one tablespoon of oil.

Thinly slice one shallot and drop it into the pot. Saute until caramelized, but not burnt (otherwise your soup will taste bitter). Once they have taken on some color, add fish bones and sear. Do not crowd the pot; split into two batches if necessary. Remove after searing. Deglaze with 2 cans of chicken broth and season with cayenne pepper and salt. Return the bones and simmer for at least 20 minutes.

Skin and thinly slice your salmon fillet against the grain. Arrange in a single layer in a bowl with baby spinach. Cover and refrigerate until ready to serve.

To serve, heat the soup until boiling, then ladle into prepared bowls. Make sure to submerge the salmon slices so they are cooked. Serve with garlic parmesan toast (recipe to follow). Serves 2 to 4.

GARLIC PARMESAN TOAST
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Preheat oven to 350 F.

First, make the compound butter. Finely mince garlic. If you dislike chunks of garlic, sprinkle kosher salt liberally over the minced garlic and press with the edge of your knife until it forms a paste. Next, run your knife through some parsley once. Then add butter (room temperature is easier to work with, but chilled is fine). Slice the butter over the garlic and parsley and give it a rough chop. Add lemon juice and season with salt and pepper. Continue chopping and smearing until combined. If making in advance, roll up the compound butter in parchment paper and store in the fridge for up to 7 days.

Slice a baguette on the bias no more than 1 inch thick. Spread compound butter on top and add parmesan cheese. Bake for approximately 15 minutes or until the cheese is melted and the baguette slices are crispy.
Preparation Time: 30 minutes
Servings: 2


From: Willet Feng
School: Le Cordon Bleu Austin (TX)
220 votes