Back
Seafood Consomme with Tea Crusted Flathead, Poached Scampi and Vongole
- Steps
- Ingredients
Steps
Clarifying the Stock
- Process carrot, celery, tuna and snapper. Add egg whites and process until smooth.
- 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.
Seafood Garnishes
- Roll scampi in cling film forming a cylinder shape and tie both ends; poach in water for 1 ½ minutes, drain. Remove cling film and slice into 3 pieces.
To Cook
- Poach daikon in a large saucepan of boiling water until just tender but still has a crunch. Drain. Transfer to a dish and cover to keep warm.
- Dip the fish pieces, skin-side down into the ground tea.
- Heat a little oil in a large frying pan and cook three pieces of fish, skin-side down, turning for 3-4 minutes or until golden. Transfer to a tray. Repeat with remaining fish. Cover to keep warm.
To Serve
- Bowl of poached daikonBottle extra virgin olive oilBowl of cut scampiTray of cooked opened vongoleTray of cooked flathead piecesBowl of picked chervil sprigs
- Spoon some of the daikon among serving plates and drizzle with a little extra virgin olive oil. Add 3 pieces of scampi and 2 vongole, spoon over some of the consommé and top with 3 pieces of fish and sprigs of chervil.