- 1kg lobster shells
- 1kg crab shells
- 8 shallots
- 2 fresh bay leaves
- 10 peppercorns
- 4 sprigs of thyme
- 4 tbspn tomato paste
- 2 litres of fish stock (fresh)
- 50ml pernod
- Mirepoix of..
- 1 celery stick
- 1 carrot
- 2 onions
- 1 leek
- 6 egg whites
- 1 fennel
Pan seared halibut, pearl barley and bisque consomme
Harry Lumsdon
19th February 2018
Pan seared halibut, pearl barley and bisque consomme
Halibut is the largest of all flat fish and has a mildly sweet flavour, popular in many chefs recipes. Try the following Pan seared halibut, pearl barley and bisque consomme for yourself!
Ingredients
Method
1. Peel and finely sliced shallots.
2. Roast shallots in a hot pan with small amount of vegetable oil till golden brown.
3. Roast shells until slightly caramelized (180c 15-20 minutes)
4. Add shells into pan and smash into smaller pieces.
5.add all tomato paste and cook out for 3-4 minutes
6.add your fish stock in to pan and bring to boil. Skim and bring down to a simmer
Continue simmer for up to 4 hours continuously skimming your broth.
7. Strain the stock off and pass through muslin and cool in fridge.
8.brunoise mirepoix veg and whisk in to egg whites to make a raft(cake) for extracting protein
9. Slowly being your mixture of to a simmer with the raft whisked into it but do not boil!
10. Do this for about 15 minutes or until you can see that almost all of your stock is clear and impurities caught in the raft.
11. Slowly ladle out raft and mixture through a muslin cloth do not push it through just let it hang naturally.
12. After this your consomme should be crystal clear and ready for use. Do not reboil
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