MASTERCLASS
Consommé de la mer

Consommé de la mer

Serves 6

Cooking Time Prep time 20 mins, cook 5 mins



1 qty   chicken and prawn consommé
½ tsp   fennel seeds, roasted
½   baby fennel bulb, thinly sliced
12   medium green prawns, peeled, veins removed, tails intact
6   small rock cod fillets, pin-boned, scored
12   scallops
To serve:   chervil sprigs and tarragon


1 Bring consommé to the boil in a wide saucepan. Add fennel seeds, fennel, prawns and rock cod and simmer gently until prawns are almost cooked through (1-2 minutes). Add scallops, cooking until just cooked through (1-2 minutes), season to taste, scatter with herbs and serve immediately.


RECIPE Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles

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