Sea Trout Ballotine/Tomato Consomme & Roasted Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Consommé

  • 500 g ripe cherry vine tomatoes, off the stalk, halved
  • 2 shallots, peeled, finely sliced
  • 25 <


To make the consommé

Place all the ingredients in the bowl of a food processor. Season really well with salt and freshly ground black pepper (this helps to extract the juices from the tomatoes), then whizz on a high speed. Once it is really well processed, pour into a jelly bag or a large piece of muslin suspended over a bowl. Tie up securely and leave for