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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
- 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.
- 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.
- 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.
- Sauce around with your two sauces, starting with the saffron first and then the green sauce.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 13 | 12% |
| Total Fat 1.4g | 2% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 435mg | 18% |
| Potassium 404mg | 12% |
| Total Carbs 4.62g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.87g | 1% |
| Protein 14.38g | 23% |
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