A Scottish Langoustine, Koshihikari rice, katsuboshi recipe, cooked by Stuart Ralston

Seafood Scotland

Seafood Scotland

Premium Supplier 8th August 2018
Seafood Scotland

Seafood Scotland

Premium Supplier

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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