Ingredients
To Clarify the Stock
Cold prawn stock
200g tuna, skinless, diced
200g skinless white fish, diced
1 small carrot, peeled and roughly chopped
1 stick celery, roughly chopped
10 egg whites
Seafood Garnishes
3 prawns peeled
1 shitake mushroom, thinly sliced
200g tuna, skinless, diced
200g skinless white fish, diced
1 small carrot, peeled and roughly chopped
1 stick celery, roughly chopped
10 egg whites
Seafood Garnishes
3 prawns peeled
1 shitake mushroom, thinly sliced
1 small bunch of enoki mushroom
Scrambled Eggs
2 eggs
a dash of cream
a pinch of pepper
a handful of chopped coriander
1 tablespoon of olive oil
Method
Clarifying the Stock
1. Process carrot, celery, tuna and snapper. Add egg whites and process until smooth.
2. Add the mixture to the cold prawn stock. Put onto low heat and slowly bring up to a simmer – the vegetable and fish mixture will form a solid layer on top of the stock as the protein from the egg sets. This takes out any impurities from the stock. Simmer for half an hour then strain through muslin-lined colander into another stock pan.
1. Process carrot, celery, tuna and snapper. Add egg whites and process until smooth.
2. Add the mixture to the cold prawn stock. Put onto low heat and slowly bring up to a simmer – the vegetable and fish mixture will form a solid layer on top of the stock as the protein from the egg sets. This takes out any impurities from the stock. Simmer for half an hour then strain through muslin-lined colander into another stock pan.
Garnishes
3. Reheat 2 cups of clarified stock and keep the remaining in a tupperware for future use.
4. Once boiled, add the mushrooms and prawns until prawns turn pink.
To cook
5. Cook scrambled egg according to my previous scrambled egg method.
6. To serve, put a piece of scrambled egg into a bowl and spoon some of the mushrooms and prawns.
7. Spoon over some of the consommé and top with a sprig of chervil/thyme.
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