CUCUMBER SOUP, SMOKED EEL AND GOAT’S CHEESE

Savoury recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. CUCUMBER SOUP, SMOKED EEL AND GOAT’S CHEESE

    Ingredients

    • Frozen fruit purée 100% : Lemon - 0,15dl
    • Cucumber (puree) - 4,7dl
    • Coriander - 2,5g
    • Chive - 10g
    • Olive oil - 65g
    • Semi-skimmed milk - 1,75dl
    • Smoked eel - 25 sticks
    • Goat cheese - 150g
    • Chives (finely chopped) - 5g
    • Fine salt - As required
    • Pepper - As required

    Mix all the soup ingredients in a bowl. Blend until perfectly smooth. Sieve through a chinois and season. Refrigerate.

    Mix the goat’s cheese with the chives and season. 
     
    Put 20 ml of soup in small glasses or hollow containers and top each with a quenelle of cheese and a stick of smoked eel.

    In this step

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    Frozen fruit purées

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