Ingredients

• 3.5 litrescold stock
• 1kgchicken mince
• 5egg whites

• 50gbutter, diced
• 20baby zucchini, trimmed and finely diced
• 4eschallots, finely chopped
• 2 clovesgarlic, finely chopped
• 10zucchini flowers, stamens removed

• 10 x 160gfillets coral trout fillets, skin off
• 10stuffed zucchini flowers

• 4First Ceylon Souchong luxury leaf tea bags
• 30baby zucchinis, trimmed and halved lengthways
• 300gshitake mushrooms, sliced thinly

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Method

• Combine chicken mince and egg whites in a food processor until combined, spoon into a bowl.
• Add the mixture to the cold stock, put onto low heat and slowly bring up to a simmer – the mixture will form a solid layer on top of the stock as the protein from the egg sets. This takes out any impurities from the stock. Simmer for half an hour then strain through muslin-lined colander into another stock pan.

• Heat butter in a large saucepan and add chopped zucchini, eschallots and garlic, cook, stirring until vegetables are soft. Season to taste, transfer to a plate to cool. Spoon into zucchini flower and twist tips to enclose.

• Place 2 fish fillets and 2 stuffed zucchini flowers on a plate and spoon over a little of the consommé. Repeat process 5 more times to make 5 identical plates.
• Place plates among 5 steamer baskets and steam for 12-17 minutes or until fish is just tender.
• Re-heat the clarified stock and add tea bags. Steep for 1-2 minutes and using a kitchen spoon, remove tea bags from consommé.
• Meanwhile heat 2 cups of consommé in a large saucepan and cook sliced zucchini for 3 minutes or until just tender using a slotted spoon transfer zucchini to a plate. Add mushrooms and cook for 1 minute remove from heat. Using a slotted spoon transfer mushrooms to the side of zucchinis on plate.

• Plate of cooked sliced zucchini and mushrooms Consommé Tray of steamed fish and zucchini flowers
• Place 6 zucchini halves in base of dish, add some mushrooms to one side and spoon over some consommé. Top zucchini with fish and zucchini flower.