“My favorite preparation is to serve the salmon diced raw and seasoned with salt and olive oil. However if you like to cook the salmon, I recommend it lightly poached in an aromatic broth, but of course roasted or grilled will work fine too. The better the ingredients, the better the flavour of this dish; it’s such a simple dish, with so few ingredients it’s imperative that they be local and ultra fresh. Vegetables from the market are what make this soup mind blowing” – Chef Lucais Syme.
Courtesy of Chef Lucais Syme of La Pentola.
In a pot on low heat, add diced onion, garlic and potato to the butter and cook to soften all the vegetables with some salt.
Meanwhile peel the asparagus, slice the last 1 ½ inches of the bottom of the asparagus into thin rounds and add them to the onion mixture in the pot (this is to help build the asparagus flavour).
Blanch the asparagus peelings and parsley in salted boiling water for 45 seconds then plunge into ice water.
Add vermouth to the onion mixture when the vegetables are soft and cook until dry, then add cream and bring to a boil.
Place onion mixture in blender with blanched peels and parsley and purée on high (add water if necessary and adjust salt as necessary). Pass the mixture through a fine sieve into a metal container sitting in an ice bath. It is important to chill as quickly as possible.
Pour the soup into bowls, add salmon and finish with fine olive oil and serve. Chef Lucais likes to shave bottarga on it as well.