Seafood Consomme with Tea Crusted Flathead, Poached Scampi and Vongole

Ingredients

To Clarify the Stock Cold prawn stock 200g tuna, skinless, diced 200g skinless white fish, diced 1 small carrot, peeled and roughly chopped 1 stick celery, roughly chopped 10 egg whites Seafood Garnishes 10 scampi, peeled 20 vongole steamed until opened To Cook 6 pieces of daikon about 6cm long, cut into batons 10 black flathead fillets, skin on, portioned into small pieces Dilmah English Afternoon Tea, blended into a powder Olive oil for pan frying

Method
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