Langoustines with pearl barley and a pig’s head beignet
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Ingredients
Fresh Meat
Store Cupboard
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confit oil
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plain flour for dusting
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1 handful of Panko breadcrumbs
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300ml of chicken stock
Oils & Vinegars
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vegetable oil
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1 tbsp of olive oil
Fruit & Vegetables
Cereals, Grains & Pasta
Beverages
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45ml of white wine
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45ml of Noilly Prat
Dairy
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4 tbsp of butter
Fish & Shellfish
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500ml of shellfish stock