300 g medium squid
500 ml fish stock
200 g carrot
200 g courgette
one daikon, white radish
4 egg whites
20 g bunch coriander
1 stalk lemongrass
100 g white fish
100 g galangal
1. Clean squid and white fish. Cut squid into strips and criss-cross the surface so that it curls up when cooked.
2. Combine white fish with chillies, coriander, lemongrass and egg whites in fish stock. Bring to the boil, making sure nothing sticks to the base of the pan, but do not over stir. When all the impurities have floated to the surface, allow to simmer for 30 minutes. Taste, and adjust flavour with seasoning.
3. Using a small parisienne scoop, make small balls out of carrot, courgette and daikon.
4. Blanch carrot, courgette and daikon.
5. Gently, without breaking the raft of impurities floating on the surface of the stock, pass the liquid through a sheet of muslin cloth using a ladle. Do not pour.
6. Allow to drain slowly; do not force the liquid through the sheet of muslin.
7. Season the squid and sear in a hot pan with very little oil. Squeeze over some fresh lime.
8. Place squid on a plate with blanched vegetables and ladle over consommé. Serve.
Recipe by Chef David Morris, Sunway Le Cordon Bleu Institute of Culinary Arts.