Smoked Ocean Trout Consommé Marbles

Name: Smoked Ocean Trout Consommé Marbles
Cuisine: Australia
Ingredients: ½ fennel bulb, chopped; 10 coriander seeds; ½ leek, white part only, washed and chopped; 3 eschalots, chopped; 15 saffron stamens; 10 black peppercorns; 4.5 g (⅕ oz) gold strength gelatine leaves; 20 ml (½ fl oz) olive oil; 500 g (1 lb2 oz) smoked ocean trout trimmings and skin; 1 bay leaf; 1 star anise; 150 g smoked ocean trout consommé; 10 fennel seeds; 100 ml (3½ fl oz) sake; 2 garlic cloves, chopped; 40 g (1½ oz) smoked ocean trout roe; 6 thyme sprigs

Preparation info

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

To Make the Consommé

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

Oceania
Australia
Sydney
Main course

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