CARROT POTAGE WITH CRAYFISH MEDALLIONS AND HERB LEAVES
(makes 8 serves)
This wow-factor soup was part of my New Zealand menu at the Four Seasons Hotel in Singapore recently, and was much appreciated by food-savvy Singaporeans and international guests alike. If you would like to serve it in a less 5 star fashion, substitute poached scallops, grilled fish or smoked salmon for crayfish. Accompany with a crisp New Zealand sauvignon blanc and in summer serve as a cold dish. See my Christmas crayfish recipe for how to cook crayfish.
8 tsp salmon caviar (roe)
- Into 8 wide-based, warmed soup bowls place two crayfish medallions and a sprinkle of fresh herb picks.
- Pour 150ml Carrot Potage into each bowl, garnish crayfish with salmon caviar and serve immediately.