Name: Auberge du Pommiers Vichyssoise Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 cups Leeks; 2 cups Potatoes; 4 cups Vegetable stock; 1 cup Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 2 pieces King salmon fillets; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Trout roe; 1 tbs Chives

Raw Bar Vinho Verde, Portugal

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

king salmon, leek velouté, potato, trout roe

In a large pot, melt butter over medium heat. Add sliced leeks and sauté until soft, about 5 minutes.

Cook the Leeks

Add diced potatoes and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.

Add Potatoes and Stock

Use an immersion blender to puree the soup until smooth. Stir in heavy cream, then season with salt and pepper to taste.

Blend the Soup

Allow the soup to cool, then refrigerate for at least 2 hours before serving.

Chill the Soup

Preheat the oven to 400°F (200°C). Season the king salmon fillets with olive oil, salt, and pepper.

Prepare the Salmon

Place the salmon on a baking sheet and bake for 12-15 minutes, or until cooked to your desired doneness.

Bake the Salmon

Ladle the chilled vichyssoise into bowls.

Serve the Soup

Top each bowl with a piece of baked salmon, a dollop of trout roe, and a sprinkle of chopped chives.

Add Salmon and Garnish

Leeks

Potatoes

Vegetable stock

Heavy cream

Salt

Black pepper

King salmon fillets

Olive oil

Trout roe

Chives

Vichyssoise

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

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Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

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Duck Confit

Make Vichyssoise Recipe in just 1h 30m. king salmon, leek velouté, potato, trout roe

Vichyssoise Recipe

Ingredients

Soup Base

Salmon

Garnish

Method

Preparing the Vichyssoise