White fish and avocado are a match made in heaven – the balance of the creaminess of avocados & delicateness texture and sweetness of fish.
This soup is light and fresh and can be served an a entree or a main, hot or cold. It is perfect to serve for an afternoon spring lunch with a nice glass of Riesling.
Avocado Soup with White Wine Poached Tilefish & Crispy Fried Skin
- 2 whole tilefish, or 4 fillets, skin on (or removed and reserved)
- 500ml white wine
- 2 shallots, macedoine
- 2 avocados
- 500ml chicken stock
- vegetable oil (for frying)
- Edible glitter (for serving)
Remove the skin from the fish and set aside. Season fillets with salt and pepper and roll into a cylinder shape and cut in half. Tie each piece loosely with string to ensure they hold shape while poaching.
In a large saucepan, heat 1 tablespoon of oil, add chopped shallots and place fish on top. Pour in white wine and chicken stock to come up half way of the fish. Bring simmer, cover with parchment paper and gently poach for 3-5 minutes or until fish is just cooked. Remove from liquid, remove string and place in a bowl covered with aluminium foil to keep warm and set aside.
To make the soup, in a blender place the avocado and 1 cup of the poaching liquid. Puree until smooth, taste and adjust seasoning as required. If soup is too thick, continue to add more poaching liquid until it reaches desired consistency. Remove from blender and reheat.
Weave the tilefish skin on a bamboo skewer and set aside. In a small saucepan, heat enough oil to fry skin (about 3inches). When smoking hot, fry the skin until crisp, remove from oil and dry on paper towel.
In a medium size sauté pan, heat oil until smoking. Add grated potato mix and cook until crisp, flip and cook until done on both sides. Remove from pan and set aside.
To serve, place one round of fish in bowl and surround with avocado soup and top with crispy skin. This soup can be served hot or cold.