Courgette flowers are very fragile and delicate and can be cooked in a gratin, fried or just like this recipe: deliciously stuffed!
The lean and delicate Lake Geneva pike is ideal for a tasty filling, serving with white butter sauce of course.
It’s simply delicious!
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Ingredients
For the stuffed courgette flowers
– 22 g fine salt
– 12 g sugar
– 375 g liquid cream 35%
– 3 farm-produced eggs
– 90 g butter
– 10 courgette flowers
For the white butter
– 80 g shallots
– 200 g white wine
– 80 g white wine vinegar
– 5 g fresh thyme
– 10 g garlic cloves
– 40 g single cream (35%)
– 250 g butter
Recipe Steps
1. Begin by preparing the pike stuffing. Cut the fillets from the fish, remove the bones, skin and cut into pieces to use a 600 g portion.
You can ask your fishmonger or fisherman to do this for you.
2. Put in a blender with the salt and sugar. Then add the eggs, single cream and then the cooled melted butter. Pass through a sieve and set aside in a piping bag.
3. Remove the pistil from the courgette flowers before stuffing them carefully with the pike mixture.
4. Steam on an oiled baking tray with holes for 10 min at 85°C. Then set aside in the fridge.
5. For the white butter sauce, mix shallots, white wine, white wine vinegar, thyme and garlic. Reduce until the mixture is almost dry.
6. Add the single cream, bring to the boil and then add the butter little by little. Season to taste and filter.
Keep warm at 50°C.
benjamin-breton-appTips from the chef
“Try to use local, organic vegetables for this dish. The courgette flowers should be picked that very morning to make sure they remain open. For the fish, you can replace the pike with trout or Arctic char. ”
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Jörg Husemann - PixabayJörg Husemann - Pixabay|
Antonio Jose Cespedes - PixabayAntonio Jose Cespedes - Pixabay|
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