Andre Garret cooks turbot with potato risotto and oyster leaf veloute

The  Staff Canteen Live

The Staff Canteen Live

Standard Supplier 6th February 2017

Andre Garret cooks turbot with potato risotto and oyster leaf veloute

Watch Andre Garret, executive chef of Cliveden Hotel, cook turbot with potato risotto and oyster leaf veloute - in association with Rexmartins.

The dish was created as part of The Staff Canteen Live at the Great Hospitality Show 2017. Get Andre's recipe here: www.thestaffcanteen.com/chefs-recipes/Slow-roasted-fillet-of-turbot--potato--risotto---celtuce--seaweed--oyster-leaf-velout%C3%A9

The Staff Canteen Live at the Great Hospitality Show 2017 was held in conjunction with speciality produce supplier, Westlands.

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