TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
Chicken consommé with prawn tails and scallops
- 100ml dry white wine
- 12 large egg whites
- 80g carrots, brunoise
- 80g celery stalks, brunoise
- 80g leeks, brunoise
- 80g onions, brunoise
- 250g chicken mince
- 1,5 litres good-quality chicken stock
- 7 saffron threads
- salt and freshly ground white pepper, to taste
- pan-seared scallops, to serve
- prawn tails, to serve
- micro greens, to garnish
In a pot, whisk together all the ingredients, except for the stock, saffron, seasoning, scallops, prawn tails and micro greens.
Add your stock and mix well. Place the pot on the stove over medium heat and bring to the boil. Keep stirring the pot every 5 minutes to combine well. When the egg whites start rising to the top, leave to boil slowly. Once the egg whites form a hard layer on top, leave to simmer for 30 minutes. Once the consommé is clear, strain it by using a ladle and pass through muslin cloth and a fine-mesh strainer.
Once the consommé is strained and clear, add the saffron and simmer for 30 minutes. Season to taste.
Ladle the consommé into bowls, add the pan-seared scallops and prawn tails, garnish with the micro greens and serve.
Brunoise is a knife technique where the food is first julienned and then diced to produce tiny cubes.