In this stew-like dish from Menton's Colin Lynch, sweet seafood is suspended in a rich beurre monté, a butter sauce that holds its emulsification. It's like the classic lobster-and-butter duo, but with the volume turned way up.
In this stew-like dish from Menton's Colin Lynch, sweet seafood is suspended in a rich beurre monté, a butter sauce that holds its emulsification. It's like the classic lobster-and-butter duo, but with the volume turned way up.
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