Smoked Ocean Trout Consommé Marbles

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To Make the Consommé

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


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