Sous vide monkfish wrapped in Parma ham, with red wine jus, lemon sabayon and cockles

Ingredients

Delicatessen

Dairy

  • 130g of butter
  • 10g of crème fraîche
  • 20ml of whipping cream

Store Cupboard

Beverages

Oils & Vinegars

  • 5ml of oil
  • 40ml of Cabernet Sauvignon vinegar

Cooking Sauces

  • 250ml of brown chicken stock, boiled
  • 250ml of white chicken stock, boiled

Salad & Fresh Herbs