Chestnut Soup with Smoked Salmon – Wonton and Stremel Salmon with Pepper Crust

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

For the soup:

For the fish:

150 g salmon, (Stremel salmon)
3 teaspoons sugar
1 teaspoon pepper, Tasmanian
1 pinch (s) sea salt

Chestnut Soup with Smoked Salmon – Wonton and Stremel Salmon with Pepper Crust

Instructions

Finely dice the onion and sauté in a little butter. Dice the chestnuts and sweat them as well, season with salt. Deglaze with white wine and apple juice.
Pour the poultry stock and cream on top and cook the vegetables over low heat with the lid closed. Purée finely with a magic wand and season to taste with salt, piment d`Espelette and pepper. If necessary, you can also add a pinch of sugar.
Strain the soup through a sieve.
The soup can be prepared a day in advance and then warmed up.
Wantan:
Finely dice the smoked salmon and chestnuts and mix in a bowl. Season with a little lemon zest, very little salt and pepper.
Let the wantan leaves thaw a little and remove them one by one. Beat the egg white lightly with a little salt. Brush the edges of the wantan leaves with the egg white. Put a cam of the filling compound (approx. 1 teaspoon in size) in the middle and fold the wonton sheet into a triangle. Press the edges well and make sure that there is no air in the filled wantan. If necessary, brush away with your fingers. Cut off the excess dough so that the wontons get a nice shape. Basically: work quickly so that the sheets of dough do not dry out. If necessary, place the supply of leaves in a freezer bag.
Heat vegetable oil and fry the wonton until golden. They should be turned once. The frying time is very short and the oil shouldn`t be too hot. Drain on paper towels.
If the wantans can only be baked in portions, keep them warm in the oven at 100 degrees. (There must be nothing in the oven at the same time that is damp - then the wontons will be soft)
The wantans can be prepared half a day in advance. For storage you put cling film in a plastic container, this is dusted with flour. Place the wontons individually on top. They are not allowed to touch. Moisten a sheet of kitchen roll very lightly and stretch it over the container. Press the lid on firmly and use it to stretch the paper towel. It must not touch the wantans. Put in the fridge.
Stremel salmon with pepper crust:
Chop the Tasmanian pepper very finely with a knife and then mix it with the sugar and a pinch of salt.
Cut the stremel salmon into portions, remove the skin and the salty fat if necessary.
Sprinkle the pepper and sugar mixture on a plate. It should result in a closed area. Press the stremel salmon with the side that is to be caramelized into the mixture and then flame it off with a blowtorch.
Serving:
Place the caramelized stremel salmon in a soup plate, carefully pour the soup around it and place the wonton on the edge of the plate. Serve immediately.

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