Umami Consommé

The savoury complexity of this consommé is really the star of my squab and abalone dish. This consommé is an intricate layering of umami-rich ingredients starting with roasted fish heads, squid trimmings, scallop trimmings, chicken wings and stock vegetables. The stock is made and finished with a kilogram of fresh clams releasing their salty sea juices. It is then enriched and refined with a raft of dried shiitake and chestnut mushrooms, kombu and wakame seaweed, then finished with fermente