Seaweed Consommé

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 2 litres (70 fl oz /8 cups) still mineral water
  • 30


Heat the mineral water in a heavy-based saucepan over medium heat. Add the aonori, kombu and wakame and bring to 62°C (144°F). Maintain the temperature for 2 hours.

Strain the seaweed stock through a fine filter into a bowl and cool over ice. Refrigerate overnight to settle and mature.

Gently pour off the top two-thirds of the stock to leave behind the sediment, reserving the cl