Delganys House Smoked Salmon On Bread Beans With Vichysso

The Puritans declared the sanctity of all honorable work. In so doing, they rejected a centuries-old division of callings into “sacred” and “secular”… This Puritan rejection of the dichotomy between sacred and secular work has far-reaching implications. It judges every honorable job to be of intrinsic value, and integrates every vocation with a Christian’s spiritual life. It makes every job consequential by regarding it as the arena for glorifying and obeying God and for expressing love (through service) to a neighbor.

Leland Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Indo	Tamara2	1	Servings

INGREDIENTS

800	g	Salmon fillets, skin removed
2	t	Sea salt
2	t	Crushed pink peppercorns
30		Truffle oil, optional
150	g	Broad beans, cooked and
		peeled
10		Heat beads
250	g	Castor sugar
10		Black peppercorns
5		Sprigs thyme
1		Sprig rosemary
2		Cloves
1	t	Freshly grated nutmeg
2		Brown onions
4		Leeks
4		Potatoes
2	T	Chopped chives
1		Chicken stock
200		Double cream
20		Noilly Prat, dry
50	g	Butter
		Salt and pepper to taste
6		Sprigs thyme

INSTRUCTIONS

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 200Ã¸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.  Converted by MC_Buster.  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.

A Message from our Provider:

“Time: A longing in man for reuniting with God.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2734 Calories From Fat: 800 Total Fat: 89.7g Cholesterol: 801.9mg Sodium: 7629.2mg Potassium: 8285.5mg Carbohydrates: 231.8g Fiber: 36g Sugar: 27.8g Protein: 256.1g