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Seaweed Consommé
- Difficulty
Medium
By Martin Benn
Published 2014
Ingredients
2 litres 70 fl oz 8 cups 30
Method
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
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Components
- Seaweed Consommé
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