Stuffed Zucchini Flowers

400g                  Salmon filet

1                        Egg white

2,5 dl                 fresh cream

Salt, white pepper, cayenne, curry and a few drops of lemon juice

All the ingredients should be very cold. Cut the fish in cubes, add the egg white and purée it. Add the cold cream with a wooden spoon in small portions. Season as you like.

Cut the bottoms off the zucchini flowers and take off the pistil. Fill in the stuffing and steam them for about 8 minutes.

Sauce

60 g                   each of leek, celery root, carot in small cubes (= brunoise)

Fry the vegetable in a little bit of olive oil and deglaze with Noilly Prat (dry vermouth), add fish stock and cook until almost tender. Add some cream before serving together with the zucchini flowers.

Provided by Beatrice Abt
Zurich - August 1, 2016
Dinner Party - Swiss Day