Smoked Ocean Trout Consommé Marbles

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

To Make the Consommé

  • 20 ml (½ fl oz) olive oil
  • ½ fennel bulb, chopped

Method

To Make the Consommé

Heat the olive oil in a heavy-based frying pan over medium heat. Add the fennel, leek, eschalot, garlic and thyme and gently sauté until softened. Deglaze the pan with the sake and reduce the liquid by half. Add the spices and saffron, then place the smoked trout trimmings and skin on top. Pour in 2