Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés,
Angers, France
PRAWN PAPILOTTE
Chef :
Brand
Quantity :
Recipe for 10 plates
Main course: saka-mushi papillotte of gambas with Mount Gay rum, almonds and ginger
INGREDIENTS AND PREPARATION
Ingredients
30 gambas
25 cl Mount Gay® Black Barrel rum 43%
1 carrot
1 edible weight tub
10 spring onions
2 tubs shimeji or shiitake or button mushrooms
500 g salmon
100 g fresh ginger
50 g butter or oil
30 cockles or mussels
salt and pepper
Step
Prepare the papillote with greaseproof or transparent paper.
Arrange the prawns, cockles, salmon, vegetables with edible weight, spring onion, chopped ginger and shimeji.
Add a little butter or neutral oil, then the Mount Gay® rum, salt and pepper.
Cut the carrot into small blossoms and place inside.
Close and steam for 6 minutes or bake at 180ºC for 6 minutes.
Leave to rest for a few minutes and serve hot, opening in front of the customer.
GLOSSARY
Ingredients
No ingredients.
Step
Sakamushi is a tasty and refined Japanese culinary specialty, which literally translates as “sake steam”. This dish brings out the depth of Japanese flavors through steaming, traditionally incorporating seafood and sake.
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