Chestnut soup with smoked salmon – Wan Tan and smoked salmon with pepper crust

Ingredients for 6 servings:

• 1 piece(s) butter
• 1 onion(s)
• 600 g chestnuts, peeled and pre-cooked
• 100 ml dry white wine
• 150 ml apple juice
• 600 ml chicken stock
• 450 ml cream
• Sea salt
• Pepper, black from the mill
• ½ tsp allspice d’Espelette
• Salmon – Chestnut – Wonton:
• 2 slice(s) smoked salmon
• 4 chestnuts, pre-cooked
• Sea salt
• Pepper, black from the mill
• 6 wonton wrappers
• 1 egg white
• Salt
• Rapeseed oil
• 150 g salmon (stremellach)
• 3 tsp sugar
• 1 tsp pepper, Tasmanian
• 1 pinch of sea salt

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

noble intermediate course in the winter or Christmas menu, beautiful combination of salmon and chestnuts

Finely dice the onion and sauté in a little butter. Dice the chestnuts and sauté them as well, seasoning with salt. Deglaze with white wine and apple juice. Pour in the chicken stock and cream, and simmer the vegetables over low heat with the lid closed until soft. Purée thoroughly with a hand blender and season with salt, piment d’Espelette, and pepper. If desired, add a pinch of sugar. Strain the soup through a sieve. The soup can be prepared a day ahead and then reheated. Wonton: Finely dice the smoked salmon and chestnuts and mix in a bowl. Season with a little lemon zest, a very small amount of salt, and pepper. Let the wonton wrappers thaw slightly and remove them one at a time. Lightly beat the egg white with a little salt. Brush the edges of the wonton wrappers with the egg white. Place a small amount of the filling (about 1 teaspoon) in the center and fold the wonton wrapper into a triangle. Press the edges firmly and ensure there is no air in the filled wonton. If necessary, smooth them out with your fingers. Trim off any excess dough to give the wontons a nice shape. The rule of thumb is to work quickly so the dough sheets don’t dry out. If necessary, place the stock of wonton sheets in a freezer bag. Heat vegetable oil and fry the wontons until golden brown. They should be turned once. The frying time is very short and the oil should not be too hot. Drain on kitchen paper. If the wontons can only be fried in batches, keep them warm in the oven at 100°C (212°F). (Nothing moist should be in the oven at the same time—this will make the wontons soft.) The wontons can be prepared half a day in advance. To store them, place cling film in a plastic container and dust it with flour. Place the wontons one at a time on it, making sure they are not touching. Lightly moisten a sheet of kitchen paper and stretch it over the container. Press the lid on tightly, using it to hold the paper towel in place. It shouldn’t touch the wontons. Store in the refrigerator. Smoked salmon with pepper crust: Finely chop the Tasmanian peppercorns with a knife and then mix with the sugar and a pinch of salt. Cut the smoked salmon into portions, removing any skin and fatty fat. Sprinkle the pepper-sugar mixture onto a plate. This should form a flat surface. Press the side of the smoked salmon you want to caramelize into the mixture and then torch it. To serve: Place the caramelized smoked salmon in a soup plate, carefully pour the soup around it, and place the wonton on the edge of the plate. Serve immediately.