Starters/ Summer

Courgette flowers stuffed with salmon trout and served with yuzu sauce

Courgette flowers stuffed with salmon trout and served with yuzu sauce

Serves: 4
Preparation: 70 minutes (Cooking: 12 minutes)

Ingredients

  • 4 good-sized courgette flowers
  • 1 fillet of boneless salmon trout, skin removed (300 g)
  • 1 egg white
  • 60 g butter
  • 200 ml very cold single cream
  • Squeeze of lemon juice
  • 10 g dill, chopped
  • 30 ml yuzu sauce
  • Salt and freshly ground black pepper

Instructions

1

Clean the courgette flowers with a damp cloth.

2

Then open them carefully and discard the pistils, which can have a bitter flavour.

3

Set aside.

4

Cut the salmon trout into small pieces.

5

Place in a food processor and process for 1 minute.

6

Continue to mix, while gradually adding the cold butter and egg white. Then add the single cream, lemon juice, salt, pepper and dill.

7

Process until the mixture is fairly smooth.

8

Chill the mixture in the fridge for 1 hour, then pour it into a piping bag and stuff the courgette flowers.

9

Heat water in a steamer.

10

Steam the stuffed courgette flowers for 12 minutes over a low heat.

11

Heat the yuzu sauce and aerate it using a hand blender.

12

Arrange the courgette flowers on warm plates and top with the hot yuzu sauce.

Notes

Fried squid makes an excellent garnish for this dish. Serve with a good salad.

You Might Also Like

diam leo. justo massa libero elit.