Turbot and langoustine, Teal and celeriac recipes from The Ritz London

Exclusive Ranges

Exclusive Ranges

Standard Supplier 21st January 2015
Exclusive Ranges

Exclusive Ranges

Standard Supplier

Turbot and langoustine, Teal and celeriac recipes from The Ritz London

Turbot and langoustine, Teal and celeriac recipes from The Ritz London executive chef John Williams. Watch as John Williams takes us through the preparation and cooking of each dish. The first dish is pan-seared turbot with Dublin Bay prawns and baby vegetables. It is served with Bergamot lemon and a sauce made from the langoustine bones. The second dish is teal cooked on the bone and served with "Parmentier" which is slow cooked duck legs served with mashed potato. The dish is served with grapes and salted walnuts, and shaved black truffles.

Both dishes are cooked on the new induction suite supplied by Exclusive Ranges.

The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.

It's free to register, so why not join today?
www.thestaffcanteen.com

Come and join us here also
Twitter twitter.com/CanteenTweets
Facebook www.facebook.com/thestaffcanteen

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.