This text is part of the special book Plaisirs
Patrick Dubé is the chef at Le Bercail and Les Labours, the two restaurants at the Hôtel & Spa Le Germain Charlevoix.
Ingredients
120 g shelled Nordic prawns
5 g French shallot
1g of salt
1 g ground pepper
30g Granny Smith apple
1 finely chopped shiso leaf (can be replaced with cilantro)
2 finely chopped lemon balm leaves
1 finely chopped agastache leaf (can be replaced with tarragon)
15ml fresh lemon juice
1 g crushed Gorria pepper
10 ml camelina oil
Preparation
Mix everything well and serve immediately.
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