Signature Series: Ollie Dabbous' Langoustine with Seaweed and Custard of The Shell
Watch the full video here: https://www.greatbritishchefs.com/signature-series-video#?sv=22
This complex, beautiful and light dish is all about using every part of the langoustine, incorporating the shells in an oil and jus, which is then made into a set custard to be served alongside the tail. A tricky dish to recreate at home, but for those who persevere it'll result in something very special to serve up at a dinner party.
This complex, beautiful and light dish is all about using every part of the langoustine, incorporating the shells in an oil and jus, which is then made into a set custard to be served alongside the tail. A tricky dish to recreate at home, but for those who persevere it'll result in something very special to serve up at a dinner party.
