Andrej Prokes, CHEF® consultant chef uses shellfish stock and chicken stock to make a shellfish 'porridge' of barley, brown basmati rice and sushi rice with fresh langoustine, scallops, broad beans and asparagus. This video will show you step by step how to cook this dish.

For more information on the products used go to:
https://www.nestleprofessional.co.uk

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