Courgette Blossom Filled With Seafood

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		Saffron sauce, see recipe
1		Parsley sauce, see recipe
3	T	Reduced cream
		Salt and pepper
2		Chicken stock
2		Double cream
2		Heads garlic, peeled
60	g	Fresh flat parsley, blanched
		for 20
		seconds and refresh
		on ice
1/2		White wine
1	pn	Saffron
1		Star anise
1/2		Onion
1/4		Fish stock
1/4		Double cream

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 141 Calories From Fat: 20 Total Fat: 2.2g Cholesterol: <1mg Sodium: 229.3mg Potassium: 220.5mg Carbohydrates: 6.4g Fiber: <1g Sugar: 2.5g Protein: 2g