Chef Guy Savoy is known for his passion for soups.
Guest of Laurent Mariotte in the show "La Table des bons vivant", he therefore shared with us his gourmet recipe for pea soup and salmon roe.
To reproduce this weekend to warm up from the inside.
His establishment, the Guy Savoy restaurant, has been named four times best restaurant in the world according to the La List classification and it holds three stars in the Michelin Guide, all of which make Guy Savoy an undisputed star of French gastronomy.
A reputation that has not taken away the chef's taste for simple things, as he proves in Laurent Mariotte's show,
La Table des bons vivants
, with his easy and gourmet recipe for pea soup and salmon roe.
>> Find La Table des bons vivant in podcast and in replay here
Land and sea flavors
"I have a little sentence for each soup and this one, I decided to put: 'the land and the sea in small caliber'", explains Guy Savoy.
"Because you can see that the peas are about the same size as the salmon roe and I found that amusing."
Indeed, in this recipe we find raw peas but also cooked to make the pea cream.
"There's a little dill and especially the toast, because I think a soup on its own can lack consistency."
A delicacy which is the trademark of Guy Savoy's dishes, one of the first chefs who offered his guests to dress the dishes.
Guy Savoy's pea and salmon roe soup
Ingredients for 4 pers. :
2 kg of fresh peas
1 lemon
1 jar of 100 g of salmon roe
1 bunch of dill
Salt
Pepper
Preparation:
Shell the peas, reserve 100 grams raw for the salad.
Cook the remaining peas in a large pot of salted boiling water for 7 minutes.
Drain them and reserve the cooking water.
Mix the cooked peas with 1 liter of cooking water.
Chop the dill and mix it with the pea soup.
Reserve in the fridge.
In a bowl, mix the 100 grams of raw peas with the salmon eggs, then add zest and the juice of a lemon.
Adjust the seasoning to your liking.
In the bottom of the plate, place the salad of raw peas and salmon roe, then pour over the pea soup with dill.