Ingredients
Ingredients- 100 g shelled broad beans
- 30 g butter
- 2 shallots, finely chopped
- 2 clove garlic, rushed
- 8 langoustines, blanched for 2 minutes and shelled
- 100 ml champagne
- 1 bunch of asparagus
- 1 tbsp chopped chervil
- 2 egg yolks, (at room temperature)
- 1 tsp Dijon mustard
- 4 clove garlic, crushed to a paste
- 150 ml extra virgin olive oil
- 01/2 lemon, juice only
- sea salt
Description
Treat Yourself And A Loved One To A Delectable Tête-a-tête Meal With Ross Burden's Luxurious Seafood Dish
UK TV
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