List of Ingredients
- 1 QT. of meat broth, cold and fat removed
- 1 of small fennel
- 5 OZ. of ground beef
- 2 of gelatin sheets
- 1 of egg white
- Caviar
- Smoked salt
- Extravirgin olive oil
- Salt
Method
Stir the ground beef with the egg white. Place it in a saucepan with the broth and bring to a boil, stirring constantly. Cook over low heat for 20-30 minutes. Remove from heat, let sit 10-15 minutes, then filter the consommé with a very fine sieve, possibly lined with cheesecloth.
Add the gelatin after you’ve soaked it and squeezed it out and let it dissolve, then cool to room temperature. Clean the fennel, setting aside some of its fronds. Cut it into 4 pieces and blanch them in salted boiling water for 4-5 minutes. Cool them in ice water, then strain and chop them into pieces.
Brown them over high heat with a little bit of oil for 2-3 minutes. Add some aroma with a bit of the fronds, then place them in 4 bowls and sprinkle them with smoked salt. Pour the consommé over the fennel without entirely covering it, and complete with the caviar.