Preview

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.

Note

Link for Tom Kha Kai broth, otherwise buy a shellfish broth in a market.

https://www.ateliersetsaveurs.com/en/the-recipes/culinaries/detail/3698/fish-tom-kha-kai-base-2

Ingredients

Recipe for 4

Vegetable broth

300 Gr

Fingerling potatoes

16 Unit(s)

Green asparagus

80 Gr

smoked eel

1 Unit(s)

Green onion

1 Stick(s)

Lemongrass

50 Ml

Chicken stock

200 Ml

Tom kha kai bouillon

1 Stem

Dill

Pickled red onion

0.50 Unit(s)

Red onion

2 Tbsp

Sugar

350 Ml

Red wine vinegar

50 Ml

Rice vinegar

Finishing touches

2 Sprig(s)

Coriander

Butter
Olive oil

Preparation time: 25 min

Preparation

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.
Broth

Potatoes

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.

Asparagus

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.
Pickles

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.