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Receta Courgette Blossom Filled With Seafood
by Global Cookbook

Courgette Blossom Filled With Seafood
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Ingredientes

  • 4 x Courgette blossom
  • 200 gm Fish mousse
  • 200 gm Lobster mousse
  • 240 gm White crab meat
  • 2 dl Saffron sauce, (see recipe)
  • 1 dl Parsley sauce, (see recipe)
  • 3 Tbsp. Reduced cream Salt and pepper
  • 2 dl Chicken stock
  • 2 dl Double cream
  • 2 x Heads garlic, peeled
  • 60 gm Fresh flat parsley, blanched for 20 seconds and refresh on ice
  • 1/2 lt White wine
  • 1 pch Saffron
  • 1 x Star anise
  • 1/2 x Onion
  • 1/4 lt Fish stock
  • 1/4 lt Double cream

Direcciones

  1. Remove the stems from the inside of the flowers. Blanch the courgette flowers in simmering salted water without the flower touching the water for 1 minute and refresh.
  2. Mix the fish and lobster mousse together and pipe into the flowers making sure the flowers are full but no mousse showing. Steam for approximately 5 min.
  3. Heat your crab meat with double cream and season. Divide the crab meat into your bowls, place the courgette flowers on top at an angle and brush with melted butter.
  4. Sauce around with your two sauces, starting with the saffron first and then the green sauce.
  5. Parsley and garlic sauce: Place the garlic and chicken stock in a pan and simmer till the garlic is soft. Add in the cream and reduce to a sauce consistency. Add in the blanched parsley and liquidize.
  6. Saffron sauce: Reduce wine, onion, star anise and saffron in a pan by two thirds. Add in cream and fish stock, reduce till thickened slightly. Season and liquidize.