First, marinate the salmon. Rub the sea salt into the salmon then sprinkle the peppercorns over. Cover and place in the fridge for four hours. Preheat the oven to 200?c. Place the heat beads over a wire rack and place the rack over a gas flame until the heat beads are red hot. Line a metal baking dish with foil then toss in the heat beads. Cover with the sprigs of thyme and rosemary, peppercorns, cloves and sugar. Very quickly, place the baking dish on the bottom of the oven and the fish (on a wire rack) on the top shelf. Close the oven door and let the fish smoke for 10 minutes. (there will be lots of smoke so leave doors or windows open). To make the soup, heat the butter and add the chopped onions, leeks, potatoes, nutmeg and thyme and cook for 10 minutes. Add the chicken stock and simmer for 1 hour. Remove the thyme then puree the soup until smooth. Season to taste with salt and pepper then bring the soup to a slow simmer. Add the cream and Noilly Prat and add the chopped chives. To serve, cut the fish into finger-size pieces and re-warm if necessary. Spoon the broad beans in the centre of a sloped bowl and place the fish on top. Drizzle around the truffle oil (if using) then at the table, pour around the vichyssoise. Per serving: 2169 Calories (kcal); 77g Total Fat; (32% calories from fat); 184g Protein; 183g Carbohydrate; 525mg Cholesterol; 13945mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 22 1/2 Lean Meat; 10 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (4930g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 995 (27%)|
|Amt Per Serving||% DV|
|Total Fat 110.6g||147 %|
|Saturated Fat 58g||290 %|
|Monounsaturated Fat 34.2g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 306.2mg||94 %|
|Sodium 7070.9mg||244 %|
|Potassium 7922.8mg||208 %|
|Total Carbohydrate 601.2g||177 %|
|Dietary Fiber 54.4g||217 %|
|Sugars, other 546.8g|
|Protein 88.3g||126 %|
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Calories per serving: 3619
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