Sea Trout Ballotine/Tomato Consomme & Roasted Tomatoes

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

Fish course
Pescatarian
Gluten-free

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