Stuffed zucchini flowers recipe

Emmanuel Renaut, the 3-star MOF chef, shares his summer recipe for a successful picnic.

Ingrédients

• For 4 people
• A recipe to pare with the mousseux Lavaux'Secco of Domaine Duboux, AOC Lavaux.
• Stuffed Zucchini Flowers
• 4 Zucchini Flower
• 400 gr cold Arctic Char filet
• 3 eggs (separated)
• 450 gr cream
• 12 gr salt
• 12 gr sugar
• 60 gr melted butter
• organic cling film
• Zucchini Coulis
• 4 Zucchini
• 50 cl vegetable stock
• Elderflower vinegar*
• Elderflower oil or olive oil
• Salt and pepper to taste
• Summer Salad
• Small New Potatoes
• Fava Beans
• Green Peas
• Seasonal Flowers and herbs

Préparation

1. Stuffed Zucchini Flowers
2. Gently clean the zucchini flowers, removing the steam and pistil.
3. Mix the Fish with salt, sugar, egg yolks and cream.
4. Gently blend in a cold bowl. Add egg whites and the warm butter to create the fish mousse. It should be spongy and not dense.
5. Using a pastry bag, stuff each zucchini flower horizontally.
6. Roll and seal them in the cling film.
7. Steam in the oven to 80 C for about 10 minutes.
8. Zucchini Coulis
9. Cut the zucchinis into regular sized pieces.
10. Steam them for approximately 12-15 minutes.
11. Leave to cool a little then mix with elderflower vinegar and also add the oil. 
12. Blend the zucchini with the vegetable stock into a smooth coulis.
13. Add salt and pepper to taste.
14. Summer Salad
15. Steam all vegetables in differts pans.
16. Smoke the potatoes lightly on the fire.
17. In a bowl add all the ingredients, then mix with a little elderflower vinegar and elderflower oil.
18. Garnish with mountain flowers and salt.