Consommé of Dublin Bay Prawns with Coriander

Name: Consommé of Dublin Bay Prawns with Coriander
Ingredients: 6 egg whites; 2 medium tomatoes; 25 g/1 oz tomato purée; 10 g/¼ oz black peppercorns; 350 ml/12 fl oz dry white wine; Pinch of saffron; 2 bay leaves; 175 g/6 oz mirepoix (leek, celery, onion); 175 g/6 oz mirepoix (leek, celery, onion); 15 g/½ oz fresh coriander; 175 g/6 oz mirepoix (leek, celery, onion); 900 g/2 lb mirepoix (leek, onion, celery, carrot); 900 g/2 lb mirepoix (leek, onion, celery, carrot); 900 g/2 lb mirepoix (leek, onion, celery, carrot); 900 g/2 lb mirepoix (leek, onion, celery, carrot); 1 head garlic, roughly chopped; 350 ml/12 fl oz brandy; 225 g/8 oz tomato purée; 4.5 litres/8 pints fish stock; 3 kg/7 lb Dublin Bay prawns; 25 ml/1 fl oz oil

Preparation info

Makes
2.25 litres

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

The finished consommé will keep in the refrigerator for about 5-6 days or several weeks in the freezer. Make the stock the day before, as it needs to be cold to clarify. When clarifying the consommé, it is best done in a deep, narrow saucepan.

Ingredients

3 kg/7 lb Dublin Bay prawns
25 ml/1

Fish course
Gluten-free
Pescatarian

Method

Preheat the oven to 160°C/325°F/Gas Mark 3.

Remove the heads from all of the prawns and roughly chop them. Put 20 unshelled tails to one side, shell the rest and add the shells to the heads. Save the tail meat to clarify the consommé.

Heat the oil in a