Langoustine and Lobster Cannelloni

Categories: Main Course, Recipes, Sauce, West
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Published on: October 10, 2013
 

 This was the fourth course from my tasting menu, a Langoustine and Lobster Cannelloni with a Saffron sauce, braised baby fennel and pink grapefruit pearls.  Had this been at a different time of year I would have used blood orange to make the pearls but they are out of season.  I wanted pearls that would look like fish roe but also provide an acidic hit to counter the seafood and saffron sauce. This was the dish[…]


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