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Avocado velouté and salmon caviar https://www.metro.ca/userfiles/image/recipes/Veloute-avocat-caviar-saumon-3785.jpg PT12M PT15M PT27M
Peel the avocados, cut them in quarters and remove the core.In a blender, place the avocados, spinach, coriander, chicken broth, lemon juice and the Wasabi and mix until a velvety consistency is obtained. If the consistency is too thick, dilute with a little added chicken broth. Add salt and pepper. Refrigerate until serving.Mix the sour cream and the cream.Pour the velouté in four small bowls, add the cream mixture and then the salmon caviar. Garnish with coriander leaves and serve.
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2 ripe avocados 1 cup (250 mL) frozen spinach, thawed 1 Tbsp. (15 mL) fresh ground coriander 2 cups (500 mL) chicken broth, warm Juice from 1 lemon 1/2 tsp. (2 mL) wasabi (japanese horseradish) milled Salt and pepper to taste 1/4 cup (60 mL) sour cream 1/4 cup (60 mL) cream (35% m.f.) 1/4 cup (60 mL) salmon caviar fresh coriander leaves to taste
Avocado velouté and salmon caviar

Avocado velouté and salmon caviar

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4
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    ripe avocados
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    $2.99 ea.

    5 Pk, PRODUCT OF MEXICO DOLE SALAD KITS 198 - 347 g, PRODUCT OF U.S.A. SELECTED VARIETIES


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    ORGANIC AVOCADOS

    $2.49 ea.

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  • 1 cup
    (250 mL)
    frozen spinach, thawed
  • 1 Tbsp.
    (15 mL)
    fresh ground coriander
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  • 2 cups
    (500 mL)
    chicken broth, warm

  • Juice from 1 lemon
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    2 lb PRODUCT OF MEXICO OR SPAIN GREEN FRENCH BEANS 400 g, PRODUCT OF GUATEMALA


  • 1/2 tsp.
    (2 mL)
    wasabi (japanese horseradish)

  • milled Salt and pepper to taste
  • 1/4 cup
    (60 mL)
    sour cream
  • 1/4 cup
    (60 mL)
    cream (35% m.f.)
  • 1/4 cup
    (60 mL)
    salmon caviar

  • fresh coriander leaves to taste
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Imprimer ma sélection

Preparation

Peel the avocados, cut them in quarters and remove the core.

In a blender, place the avocados, spinach, coriander, chicken broth, lemon juice and the Wasabi and mix until a velvety consistency is obtained. If the consistency is too thick, dilute with a little added chicken broth. Add salt and pepper. Refrigerate until serving.

Mix the sour cream and the cream.

Pour the velouté in four small bowls, add the cream mixture and then the salmon caviar. Garnish with coriander leaves and serve.

Source : Metro

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