• TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood

    Chicken consommé with prawn tails and scallops

    Serves: 6 – 8
    Cooking Time: 1 hour

    Ingredients

    • 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

    Instructions

    1

    In a pot, whisk together all the ingredients, except for the stock, saffron, seasoning, scallops, prawn tails and micro greens.

    2

    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.

    3

    Once the consommé is strained and clear, add the saffron and simmer for 30 minutes. Season to taste.

    4

    Ladle the consommé into bowls, add the pan-seared scallops and prawn tails, garnish with the micro greens and serve.

    Notes

    Brunoise is a knife technique where the food is first julienned and then diced to produce tiny cubes.

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