Steamed langoustine with seaweed salad and custard of the shell

by Ollie Dabbous
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Ingredients

Oils & Vinegars

  • 75g of rapeseed oil
  • 76g of olive oil
  • 40g of sushi vinegar
  • 200g of vegetable oil

Fish & Shellfish

Store Cupboard

Spices & Dried Herbs

Fruit & Vegetables

Salad & Fresh Herbs

Beverages

  • 100ml of water
  • 60g of white wine, boiled
  • 2 tsp cognac, boiled

Speciality Ingredients

Dairy

  • 185g of double cream
  • 165g of whole milk