Recipe PRAWN PAPILOTTE - Epicureans
www.remycointreaugastronomie.com
Fancy a dish inspired by Japanese cuisine? Grab your pots and pans to prepare this daring creation from head chef Samuel Albert.
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
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