| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 4 |
|
Courgette blossom |
| 200 |
g |
Fish mousse |
| 200 |
g |
Lobster mousse |
| 240 |
g |
White crab meat |
| 2 |
dl |
Saffron sauce; (see recipe) |
| 1 |
dl |
Parsley sauce; (see recipe) |
| 3 |
tb |
Reduced cream |
|
|
Salt and pepper |
| 2 |
dl |
Chicken stock |
| 2 |
dl |
Double cream |
| 2 |
|
Heads garlic; peeled |
| 60 |
g |
Fresh flat parsley; blanched for 20 |
|
|
; seconds and refresh |
|
|
; on ice |
| 1/2 |
l |
White wine |
| 1 |
pn |
Saffron |
| 1 |
|
Star anise |
| 1/2 |
|
Onion |
| 1/4 |
l |
Fish stock |
| 1/4 |
l |
Double cream |
INSTRUCTIONS
PARSLEY AND GARLIC SAUCE
SAFFRON SAUCE
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 minutes.
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 until the garlic is soft. Add the cream and reduce to a
sauce consistency. Add the blanched parsley and liquidize.
Saffron sauce: Reduce wine, onion, star anise and saffron in a pan by
two thirds. Add cream and fish stock, reduce until thickened
slightly. Season and liquidize.
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