Prune oil vinaigrette

Michel Bras. Essential cuisine. Recipe book

Langoustine medallion with apple juice and prune oil. Baked apples, flowers and para cress leaves.

The three stars Michelin chef suggests whipping prune oil , salt and apple juice together until a fruity emulsion is obtained. The emulsion - a subtle balance between sweet , sour and salty sensations - is then drizzled on a langoustine served with crunchy baked apples and para cress leaves...