La Courgette Recipe
Stuffed zucchini flowers with fish, scallops, Bouillabaisse emulsion, zucchini cream
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Ingredients
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Stuffed Zucchini Flowers
Bouillabaisse Emulsion
Zucchini Cream
Method
Preparation of Stuffed Zucchini Flowers
- 1
Gently rinse the zucchini flowers and remove the stamens carefully, ensuring not to tear the petals.
- 2
In a bowl, mix the chopped fish, scallops, cream cheese, parsley, salt, and black pepper until combined.
- 3
Stuff each zucchini flower with the fish and scallop mixture, being careful not to overfill.
Making Bouillabaisse Emulsion
- 4
In a saucepan, combine the fish stock, minced garlic, and tomato paste. Bring to a simmer.
- 5
Infuse with saffron and season with salt. Slowly whisk in olive oil until emulsified.
Preparing Zucchini Cream
- 6
- 7
Add heavy cream and cook until slightly thickened. Blend until smooth and season with salt and pepper.
Assembly and Serving
- 8
Frying the Stuffed Zucchini Flowers
Heat oil in a pan and fry the stuffed zucchini flowers until golden and crispy. Drain on paper towels.
- 9
Plating
On a plate, create a base with zucchini cream, arrange the fried zucchini flowers on top, and drizzle with bouillabaisse emulsion.