Ingredients
For the almond garlic butter- 500 g unsalted butter, diced, at room temperature
- 50 g chopped parsley
- 25 g chopped shallots
- 25 g chopped garlic
- 1 tsp salt
- 1 tsp pepper
- 100 g almond powder
- 1 dashes of Pernod pastis
- 30 ml langoustine bisque
- 10 ml double cream
- 1 dashes of cognac
- 100 g unsalted butter
- 1 tsp Savora mustard
- 1 tsp chopped tarragon
- 12 large langoustines
- 50 ml olive oil
- 50 ml cognac
Description
Pascal Proyart Serves A Decadent Seafood Dish Recipe From His Father, Which Combines Sweet Langoustines With An Almond Garlic Butter And A Kick Of Cognac
UK TV
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