Stuffed zucchini flowers recipe
Emmanuel Renaut, the 3-star MOF chef, shares his summer recipe for a successful picnic.
- Preparation:
- Cooking:
- Serves: 4 persons
Ingredients
- For 4 people
- A recipe to pare with the mousseux Lavaux'Secco of Domaine Duboux, AOC Lavaux.
- Stuffed Zucchini Flowers
- 4Zucchini Flower
- 400gr cold Arctic Char filet
- 3eggs (separated)
- 450gr cream
- 12gr salt
- 12gr sugar
- 60gr melted butter
- organic cling film
- Zucchini Coulis
- 4Zucchini
- 50cl 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
Instructions
Step 1
Stuffed Zucchini FlowersStep 2
Gently clean the zucchini flowers, removing the steam and pistil.Step 3
Mix the Fish with salt, sugar, egg yolks and cream.Step 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.Step 5
Using a pastry bag, stuff each zucchini flower horizontally.Step 6
Roll and seal them in the cling film.Step 7
Steam in the oven to 80 C for about 10 minutes.Step 8
Zucchini CoulisStep 9
Cut the zucchinis into regular sized pieces.Step 10
Steam them for approximately 12-15 minutes.Step 11
Leave to cool a little then mix with elderflower vinegar and also add the oil.Step 12
Blend the zucchini with the vegetable stock into a smooth coulis.Step 13
Add salt and pepper to taste.Step 14
Summer SaladStep 15
Steam all vegetables in differts pans.Step 16
Smoke the potatoes lightly on the fire.Step 17
In a bowl add all the ingredients, then mix with a little elderflower vinegar and elderflower oil.Step 18
Garnish with mountain flowers and salt.