Chicken consommé with prawn tails and scallops

April 12, 2013 (Last Updated: January 11, 2019)

TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood

Chicken consommé with prawn tails and scallops

Serves: 6 – 8
Cooking Time: 1 hour

Ingredients

  • 100ml dry white wine
  • 12 large egg whites
  • 80g carrots, brunoise
  • 80g celery stalks, brunoise
  • 80g leeks, brunoise
  • 80g onions, brunoise
  • 250g chicken mince
  • 1,5 litres good-quality chicken stock
  • 7 saffron threads
  • salt and freshly ground white pepper, to taste
  • pan-seared scallops, to serve
  • prawn tails, to serve
  • micro greens, to garnish

Instructions

1

In a pot, whisk together all the ingredients, except for the stock, saffron, seasoning, scallops, prawn tails and micro greens.

2

Add your stock and mix well. Place the pot on the stove over medium heat and bring to the boil. Keep stirring the pot every 5 minutes to combine well. When the egg whites start rising to the top, leave to boil slowly. Once the egg whites form a hard layer on top, leave to simmer for 30 minutes. Once the consommé is clear, strain it by using a ladle and pass through muslin cloth and a fine-mesh strainer.

3

Once the consommé is strained and clear, add the saffron and simmer for 30 minutes. Season to taste.

4

Ladle the consommé into bowls, add the pan-seared scallops and prawn tails, garnish with the micro greens and serve.

Notes

Brunoise is a knife technique where the food is first julienned and then diced to produce tiny cubes.

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