potato broth, asparagus, smoked eel, pickled red onion
Vegetables and Fruits, White fish, Fish, Seafood & Shellfish
Warm, comforting, with a little taste of smoke brought by the sea, and crisp vegetables. Gather your friends in an admosphere of joy and pleasure around this dish.
IngredientsRecipe for 4
Pickled red onion
- Olive oil
Preparation time: 25 min
Peel and chop the red onions roughly (into "petals").
Wash the potatoes, cut them in half lengthwise
Peel the base of the asparagus, remove all the small spikes on the long side.
Slice the smoked eel, finely chop the green onion.
Prepare the instant chicken broth, heat it up.
Cut the lemongrass in half or four depending on the size.
Destem the cilantro and keep it in the fridge.
In a frying pan over medium heat, heat a knob of butter with half of the lemongrass. Add the potatoes coat them well with butter and cook for 2 to 3 minutes. Then add the hot chicken broth, cook covered for 10 to 15 minutes. The potatoes must be very tender.
In a frying pan, heat the olive oil with the rest of the lemongrass, put asparagus, season with salt and cook covered on a low heat for about 3 minutes. They must be tender, but still a bit crunchy.
Bring the vinegar and sugar to a boil in a saucepan, remove from heat, immerse the onion petals until fully covered. Let them infuse until they are completely chilled.
Ideally, make the recipe the day before.
- Plating and finishing touches
Bring Tom Kha Kai (shellfish) broth to a boil. Spread the asparagus, potatoes, and smoked eel in the base of each soup bowl.
Pour the hot broth in each bowl just before serving, then sprinkle with green shallot, dill, red onion pickles and some coriander sprouts.
Link for Tom Kha Kai broth, otherwise buy a shellfish broth in a market.