Nordic shrimp and seasonal asparagus tartine from Les Fous Braques

Nordic shrimp and seasonal asparagus tartine from Les Fous Braques

Sandwiches and Burgers Spring

Presented in collaboration with Tastet, this recipe highlights the restaurant Les Fous Braques in Mascouche, known for its inventive cuisine where creativity and expertise come together in every dish. Chef Jessica D. Duchesne offers a recipe that reflects her style: refined, generous, and full of personality, designed to delight the palate and celebrate the joy of good food. Already recognized during her studies at the Académie d’hôtellerie et de tourisme de Lanaudière, where she won a gold medal at the regional Olympiads for professional and technical training, Jessica has since made her mark on the culinary scene with her precise, thoughtful, and truly indulgent cooking.

This recipe showcases exceptional seasonal ingredients. As the first sunny days of spring arrive, eagerly awaited asparagus make their appearance on our plates, bringing incomparable freshness. This focus on local products perfectly aligns with the Aliments du Québec au menu program, which Les Fous Braques enthusiastically supports. Artisanal bread from La Shop à Pain in Terrebonne and organic semi-firm farm cheese Le Fou du Roy from Ferme Raymond Alary et fils in Sainte-Sophie demonstrate this commitment to local terroir. The Nordic shrimp, meanwhile, come not from thousands of kilometers away but from the Gaspé Coast, ensuring freshness and authentic flavors. Asked about her choice of recipe, Jessica explained: “I chose this recipe — the second version with small shrimp — for its freshness and its hearty, summery character. Those who know me would say it reflects my joyful personality. As for participating in the Aliments du Québec au menu program, which Les Fous Braques supports, I see it as a wonderful opportunity to work with the very best local products, just the way I like.”

Preparation time 25 minutes

Cooking time 10 minutes

Serving 1 portion

Presented by

Ingredients

Dill Mayonnaise

60 ml (1/4 cup) regular market mayonnaise
1 tsp chamomile buds
1 tsp dill

Pickled Asparagus

8 green asparagus spears
500 ml (2 cups) white vinegar
1 garlic clove, minced
2 tbsp salt
2 tbsp white sugar (or 30 ml maple syrup)

Pesto

500 ml (2 cups) arugula
125 ml (1/2 cup) canola oil
160 ml (2/3 cup) fresh basil
1 garlic clove
2 tbsp Parmesan cheese

Tartine

50 g Nordic shrimp
1 small slice of miche bread from La Shop à Pain
1 slice of Fou du Roy cheese
1 tbsp diced tomatoes
1 tbsp diced red onion

Instructions

Dill Mayonnaise

Broyer le tout ensemble ou hacher au couteau et mélanger.

Pickled Asparagus

Bring vinegar, sugar, salt, and garlic to a boil. Pour over the asparagus. Refrigerate until completely cooled. Once cooled, set aside 5 whole asparagus and finely chop the remaining ones.

Pesto

Place all ingredients in a food processor, except for the oil. Add the oil in a thin stream while blending.

Tartine

In a bowl, mix the shrimp with dill mayonnaise, red onions, tomatoes, and finely chopped asparagus. Refrigerate until ready to use. Grill the slice of miche bread on both sides.

Assembly

Place the slice of cheese on one side of the bread and briefly bake to melt slightly.
Spread 1 tbsp of pesto over the tartine.
Top with the whole pickled asparagus.
Add the shrimp mixture.
Finish with a drizzle of pesto oil.