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Smoked Trout “Bisque” Amandine Flavored with Orange Oil
by Joncarl Lachman
Magazine Issue: U.S. Vol. 5.4
Smoked Trout "Bisque" Amandine
Flavored with Orange Oil

2 T butter
1 yellow onion, diced
2 small carrots, diced
2 large smoked trout filets
4 cups vegetable stock
2 T fresh dill, chopped
2 cups heavy cream
Salt and freshly ground black pepper
1 cup almond slivers
Orange infused olive oil

Heat butter in a soup pan. Add onions and carrots. Season generously. Allow vegetables to cook over medium-high heat, stirring occasionally 10 minutes or until they begin to caramelize. Reduce heat and add the stock.

Meanwhile, remove skins from filets. Cut or tear the meat into pieces, leaving skin intact. Add the dill, meat and skin to the stock, and allow to simmer for 20 minutes to infuse some flavor.

While the soup is simmering, put a small, dry, sauté pan over medium heat. Add the almond slivers, shaking the pan constantly so they don't burn. Toast lightly and set aside.

After soup has simmered 20 minutes, remove and discard the skins. Allow soup to cool a bit, then puree in a blender or food processor. (If using a blender, be sure to cover the top with a kitchen towel to avoid accidents).

Return the soup to a low flame. Add cream and stir. Taste for seasoning. (Do not over-salt.)

To serve, ladle soup into a shallow bowl. Top with approximately one teaspoon of orange-infused oil and some slivered almonds. You may also want to reserve some chopped dill to top the dish as well.

Cross References:
Roasted Fennel Risotto with Orange and Fried Parsley Served with Seared Sea Scallops

Original Source:
Joncarl's Corner - Vol. 5.4

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