Chilled Mango Soup with Trout, Blueberries, and Basil
Soups • Author's
Description
Recipe by Chef John Smith from a popular American restaurant.
Ingredients
- Mandarin Puree 10 oz
- Fillet of Sturgeon 5 oz
- Freshly squeezed orange juice 1 tablespoon
- Basil 0 oz
- Blackberry 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the trout fillet into large cubes. Season with salt. Quickly sauté in a preheated skillet.
Step 2
Transfer the mango puree to a deep bowl and add fresh lime juice. Stir to combine.
Step 3
Pour the puree into deep plates. Arrange the sautéed pieces of fish on top. Garnish with blueberries and basil leaves. Season with salt to taste and drizzle with a few drops of olive oil.
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