Ham consommé

Ham consommé

By
From
Marque
Makes
4 litres
Photographer
Stuart Scott

Ingredients

Method

  1. Cut 1 kilogram jamón ibérico into lardon-sized pieces. Slowly caramelise the pork in a rondeau until the ham begins to fry in its own fat. Strain off the fat and reserve. In the same pan, gently sweat 100 grams diced carrot, 100 grams diced brown onion, 100 grams diced celery stalk and 30 grams garlic. Colour thoroughly and finish off with 10 white peppercorns, ½ bunch thyme, 3 small fresh bay leaves and 3 chopped tomatoes. Cook until the ingredients begin to fry again.
  2. Return the ham to the pan and cover with 2 litres chicken stock. Let simmer for 1 hour, then strain the stock and reserve. Cover the solids with another 2 litres chicken stock and simmer for a further 1 hour. Strain the stock and discard the solids. Combine your two stocks, bring to the boil and skim well. Strain through a coffee filter and chill in the refrigerator. Lift any remaining fat from the cold stock and discard it. Put the stock in a pot. Whisk 200 millilitres egg whites to soft peaks and fold it into the stock. Bring to a slow simmer and let it simmer gently for 10 minutes. Strain carefully through a coffee filter. Season to taste or let reduce gently if required.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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