Courgette flowers stuffed with salmon trout and served with yuzu sauce
- 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
Clean the courgette flowers with a damp cloth.
Then open them carefully and discard the pistils, which can have a bitter flavour.
Cut the salmon trout into small pieces.
Place in a food processor and process for 1 minute.
Continue to mix, while gradually adding the cold butter and egg white. Then add the single cream, lemon juice, salt, pepper and dill.
Process until the mixture is fairly smooth.
Chill the mixture in the fridge for 1 hour, then pour it into a piping bag and stuff the courgette flowers.
Heat water in a steamer.
Steam the stuffed courgette flowers for 12 minutes over a low heat.
Heat the yuzu sauce and aerate it using a hand blender.
Arrange the courgette flowers on warm plates and top with the hot yuzu sauce.
Fried squid makes an excellent garnish for this dish. Serve with a good salad.