Courgette Blossom Filled With Seafood Recipe

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Servings: 4

Ingredients

Cost per serving $4.57 view details
  • 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

Directions

  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.

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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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