Cal Byerley’s Grilled Langoustine Tail
This grilled langoustine by chef Cal Byerley of Pine is a flavour bomb featuring garum, blackened pear sauce, nasturtium stem oil, cured lardo and artichoke purée.
Keywords
- fine dining
- recipe
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Ingredients
- 8 langoustines
- 500g Jerusalem artichoke
- 150g butter
- table salt
- 5 Conference pears
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