A Scottish Langoustine, Koshihikari rice, katsuboshi recipe, cooked by Stuart Ralston
Scottish Langoustine that are blanched then peeled before grilling and served with Koshihikari rice, katsuboshi. This dish is created and cooked by Scottish chef Staurt Ralston, from Aizle in Edinburgh. Stuart has worked around the world working in New York for Gordon Ramsay, and Sandy Lane in Barbados, before opening the ingredient lead Aizle with his wife.
Get the full recipe here: www.thestaffcanteen.com/users/wall/53643/Seafood-Scotland
For more Langoustine recipes go to: www.thestaffcanteen.com/Langoustine-recipes
For information on Scottish seafood please go to www.thestaffcanteen.com/Market-Report-Fish-and-Shellfish
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