Name: Sea Trout Ballotine/Tomato Consomme & Roasted Tomatoes
Yield: Serves Four
Ingredients: 500 g ripe cherry vine tomatoes, off the stalk, halved; rapeseed oil; 12 tbsp finely chopped mixed herbs, chervil, parsley, mint, chives; basil oil; grated zest of 1 lemon; 1 handful of marigold petals; 1 sprig tarragon; 1 tbsp caster sugar; 20 g fresh basil; 25 ml olive oil; 12 cherry vine tomatoes; sea salt & black pepper; 2 shallots, peeled, finely sliced; 20 g salt; 1 side of sea trout, roughly 400 g

Preparation info

Serves
Four

Difficulty
Medium

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Consommé

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

Method

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