Salmon stuffed fried Zucchini flowers
Ingredients
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15 zucchini flowers
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200g fresh salmonskin removed and diced
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1/4 cup thickened cream
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1 egg yolk
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100g ricotta cheesefirm
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20g capers
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Salt & Pepperto taste
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1 cup Waterwith ice cubes
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3/4 cup plain flour
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10 basil leavesfinely chopped
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a pinch salt
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good pinch bi-carb soda
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750 ml Olive oilBertolli extra light
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1 clove garlic
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1 egg yolk
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1 1/2 Olive oilBertolli classic
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1 tbsp lemon juice
Directions
Clean out the zucchini flowers with a fine paint brush and remove the stamen.
In a food processor blend the salmon with the cream, egg yolk, thickened cream, ricotta, capers and seasoning. Pipe or spoon the mixture into the flowers and twist the tops.
Combine the egg with the water and gently whisk this into the flour and bi-carb with the basil and salt until just combined. Heat the oil in a large deep pot and drop a small amount of the batter into the oil to test if it is hot enough. Dip the zucchini flowers into the batter and fry until golden for about 3 minutes. Drain on paper towel and serve with the herb aioli, basil leaves and lemon.
Smash the garlic with the salt and add in the egg yolk, with a hand held blender slowly drizzle in the oil, continue to blend until the mixture thickens, add in the lemon juice and blend again until smooth and thick. Adjust the seasoning and serve.
Ingredients
| 15 zucchini flowers | |
| 200g fresh salmon | |
| 1/4 cup thickened cream | |
| 1 egg yolk | |
| 100g ricotta cheese | |
| 20g capers | |
| Salt & Pepper | |
| 1 cup Water | |
| 3/4 cup plain flour | |
| 10 basil leaves | |
| a pinch salt | |
| good pinch bi-carb soda | |
| 750 ml Olive oil | |
| 1 clove garlic | |
| 1 egg yolk | |
| 1 1/2 Olive oil | |
| 1 tbsp lemon juice |
