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