Shellfish Essence

Preparation info

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

Method

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.