For the 2019 National Final, the 6 chefs were asked to cook
'blanquette of monkfish and langoustines in a velvety champagne sauce, garnished with seasonal vegetables. Served with a saffron basmati rice and asparagus subrics.'
It is a recipe by the Roux family inspired by Jules Gouffé (1807-1877) pupil of Antonin Carême.
With thanks to Cactus TV for making the film and to Global Knives (globalknives.uk), Mash Purveyors (mashpurveyors.com), Direct Seafoods (Directseafoodslondon.co.uk), Laurent-Perrier champagne (laurent-perrier.uk.com), Cheshire Saffron (cheshiresaffron.co.uk) and TRUEFoods (true-foodsltd.co.uk) for supplying equipment and ingredients.
