Chilled avocado soup with salmon tartare

October 1, 2008 5:52:23 PM PDT
Chilled avocado soup with wild Alaskan king salmon tartare.

Chilled Avocado Soup with Wild Alaskan King Salmon Tartare
Culinary Director: Adrian Hoffman
Lark Creek Restaurant Group
Serves 4

Ingredients:
5 pounds Very ripe tomatoes - yellow preferred but not necessary
¼ each Sweet onion (Vidalia, Walla Walla, Maui, etc?)
2 each Cloves of garlic
½ bunch Cilantro, with most of stems removed
2 each Avocados, pitted
6 ounces Alaskan King Salmon filet - best grade available, cleaned
1 teaspoon Lime zest (finely chopped or grated with a microplane)
1 teaspoon Tequila - use good quality
1tablespoon Olive oil
2 teaspoon Cilantro, chopped
1 teaspoon Piment d'Espelette
To taste Salt & pepper

Method:
1. Prepare tomato water by blending tomatoes, sweet onion, garlic and cilantro with salt to taste. 2. Pour puree into a cheesecloth-lined strainer and let drip overnight. 3. Puree avocados into 4 cups of the tomato water and pass through a fine strainer. Season to taste with salt and pepper. 4. Dice king salmon fillet into ¼ inch cubes. Mix with lime zest, tequila, olive oil and chopped cilantro. Season to taste with salt and pepper. 5. Pour soup into chilled bowls. Spoon the tartare into the center and sprinkle with Pimente d'Espelette.

Lark Creek Restaurant Group "Takes the Plunge" and partners with the Monterey Bay Aquarium's Seafood Watch Program

  • Lark Creek Restaurant Group became the largest restaurant group to partner with Monterey Bay Aquarium's Seafood Watch Program in August 2008, pledging to serve only sustainable seafood in all of its restaurants

  • Lark Creek Restaurant Group consists of 10 restaurants, all of which are participating in the partnership:The Lark Creek Inn in Larkspur; One Market Restaurant and LarkCreekSteak in San Francisco; Lark Creek Walnut Creek; Yankee Pier in Larkspur, Lafayette, Santana Row in San Jose and at the San Francisco International Airport; Parcel 104 at the Santa Clara Marriott; and Bradley Ogden at Caesar's Palace in Las Vegas.

  • The chefs from every restaurant in Lark Creek Restaurant Group went through a training program provided by the Monterey Aquarium on sustainable seafood

  • Sustainable seafood is from sources, either fished or farmed, that can maintain or increase production into the long-term without jeopardizing the affected ecosystems

  • The science-based Seafood Watch guidelines categorize seafood into three groups to guide diners on responsible fish choices: "Best Choices," "Good Alternatives" and "Avoid"

  • Fish on the "Avoid" list include Chilean Sea Bass, Monkfish and Bluefin Tuna, among others

  • Lark Creek Restaurant Group uses only items in the first two categories with menu items such as Wild Alaskan Sockeye Salmon at The Lark Creek Inn; Manila Clams with Linguini at Yankee Pier in Lafayette; Pancetta-Wrapped Day Boat Scallops at One Market Restaurant in San Francisco; Grilled Steelhead at Lark Creek Walnut Creek; and Roasted Wild Alaskan Halibut at LarkCreekSteak in San Francisco

  • In addition to following the Monterey Bay Aquarium Seafood Watch guidelines, the majority of menu ingredients at each restaurant are sourced from local ranchers and farmers bringing the freshest, seasonal ingredients to the table

  • Lark Creek Restaurant Group's Yankee Pier restaurants educate children as well as their parents with its "Fish School" - a lively coloring page created by acclaimed comic strip writer Michael Jantze that includes a fun quiz incorporating important facts about seafood and sustainability

  • Consumer pocket guides explaining the partnership and seafood sourcing guidelines are available at each restaurant, or viewers can visit www.larkcreek.com and find out more information.

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