Fennel Soup with Sesame Salmon Cubes

Soups
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Ingredients for 10 portions
  • For the soup
  • 500 g QimiQ Sauce Base
  • 250 g Fennel, finely sliced
  • 80 g Onion(s), finely sliced
  • 80 g Butter
  • 75 g Lemon grass, minced
  • 125 ml White wine
  • 800 ml Fish stock
  • 100 ml Apple juice
  • 25 g Lemon juice
  • 4 cl Pernod [Aniseed liqueur]
  • 1 Bay leaf
  • Salt
  • White pepper, freshly ground
  • Cilantro / coriander, ground
  • For the salmon cubes
  • 500 g Salmon fillet, skinned
  • Salt
  • Black pepper, freshly ground
  • 100 g AP Flour
  • 2 Egg(s)
  • 100 g Black sesame seeds
  • 300 g White bread crumbs
Method
1.
For the soup: saute the fennel and onions in the butter. Add the lemon grass and sauté briefly.
2.
Douse with the white wine. Add the fish stock, apple juice and spices and cook covered until the vegetables are soft.
3.
Blend the soup and strain through a fine sieve. Add the QimiQ Sauce Base. Keep warm at 160° F.
4.
For the sesame salmon cubes: cut the salmon fillet into 50 g cubes. Coat the salmon cubes with a mixture of the flour, egg and sesame-bread crumbs and briefly deep fry in hot oil.
5.
Serve with the warm fennel soup.