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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Vichyssoise
In a pot, heat olive oil over medium heat. Add the sliced leeks and sauté until softened, about 5 minutes. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- 2
Blend the Soup
Remove the pot from heat and let it cool slightly. Blend the mixture until smooth using an immersion blender or a standard blender. Stir in the chopped dill and season with salt and pepper to taste. Return to low heat to keep warm.
- 3
Prepare the Saba
While the soup is warming, preheat a grill or grill pan over medium-high heat. Season the Saba mackerel fillets with salt and pepper. Grill the fillets for about 3-4 minutes on each side until cooked through and charred.
- 4
Assemble the Dish
In a bowl, ladle the warm dill vichyssoise. Top with diced tomatoes and grilled Saba. Garnish with chopped Thai basil and a drizzle of lemon juice before serving.
