Pureed leek soup




For the fish stock


  • 650ml of water
  • 2 garlic cloves
  • 100g fish soup set
  • 60g of fish (preferably salmon)
  • 2g of salt
  • 2g black pepper
  • ½ onions
  • ½ carrot
  • a sprig of celery


For fish confit

  • 150g Chilean sea bass
  • 2g thyme
  • 3g of garlic
  • 60g olive oil
  • salt
  • pepper


For the oyster mushrooms


  • 50g oyster mushrooms
  • 10g flour
  • 1 egg
  • 20ml olive oil
  • salt
  • pepper


For soup


  • 85g onion
  • 340g leek
  • 220g peeled potatoes
  • 50ml white wine
  • 15g garlic
  • 2g thyme
  • 5g salt
  • 2g black pepper
  • 670g previously prepared fish stock
  • 170ml 33% cream
  • 2g fennel seeds
  • 170ml olive oil
  • 50g butter


Stage 1

Cooking the fish stock. Place the fish bones in a pot of cold water. Bring it to the boil, add the vegetables and continue to cook for 50 minutes over medium heat. Heat up a deep frying pan (or pan with a thick bottom). Add olive oil. Then add the chopped garlic, thyme, fennel, onions, leeks, potatoes and fry until half cooked. Then add the white wine and evaporate. Add the fish stock and cook until done (check the tenderness of the potatoes). Cook for a further 5 minutes and add the cream. Add salt and pepper. Blend the mixture in a blender until it achieves a smooth creamy state.


Stage 2

Wash the Oyster mushrooms. Cover in egg and then in flour and fry in a pan. Add salt and pepper.


Cut the Chilean sea bass cut into pieces. In a small frying pan heat the olive oil and add all the remaining ingredients for sea bass. Gently fry the mixture in the pan. Then remove the pan from the heat and add the chopped fish. Leave for 5-7 minutes, while the fish cooks over the residual heat.


Heat a bowl for the soup and pour it in. We gently place the oyster mushrooms and sea bass on top.


Decorate with herbs and olive oil.

Recipe: Uilliam Lamberti




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