Shellfish Essence

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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Pour the shellfish stock into a small deep saucepan and bring to a simmer. Reduce the stock for 1 minute. Add the butter, remove from the heat and blend through with a hand-held blender. Leave to cool for 2 minutes. Add the lecithin and blend again to make a stable foam. Season the shellfish essence with salt to taste. Keep warm until required.