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Avocado velouté and salmon caviar
2013-08-06
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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Metro
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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
4
servings
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME
Ingredients
-
2
ripe avocadosYou might like:
![]()
Flyer Deals
(2)
LEMONS OR AVOCADOS
$4.99 ea.
2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU
LEMONS OR AVOCADOS
$4.99 ea.
2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU
-
1 cup
(250 mL)frozen spinach, thawed
-
1 Tbsp.
(15 mL)fresh ground coriander
-
2 cups
(500 mL)chicken broth, warm
-
Juice from 1 lemonYou might like:
![]()
Flyer Deals
(2)
LEMONS OR AVOCADOS
$4.99 ea.
2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU
LEMONS OR AVOCADOS
$4.99 ea.
2 lb PRODUCT OF TURKEY OR SPAIN or 5 PK PRODUCT OF MEXICO OR PERU
-
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
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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