Steamed zucchini flowers and scallop mousse with Noilly Prat and chervil velouté

Steamed zucchini flowers and scallop mousse with Noilly Prat and chervil velouté

By
From
French Lessons
Serves
4
Prep
15 mins
Cooking time
6 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
250g Scallop mousse
8 zucchinis, with the flowers attached
olive oil
sea salt
pepper
few drops lemon juice
Fish velouté, use noilly prat and chervil variation
2 tablespoons chervil, chopped
1/2 cup chervil sprigs

Method

  1. Arrange a steamer or a double boiler over a moderate heat.
  2. Spoon the scallop mousse into a piping bag and carefully fill the zucchini flowers. Twist the ends of the flowers to seal. Brush the stuffed flowers with a little oil, season and sprinkle with lemon juice.
  3. Warm the velouté over a gentle heat then stir in the chopped chervil and adjust the seasoning to taste.
  4. Arrange the zucchini flowers on a piece of baking paper cut to the size of the steamer basket. You will probably fit 4 in at a time. Cover and steam for 6 minutes. The zucchinis will swell and puff up like a soufflé. Remove from the steamer and arrange on serving plates.
  5. Pour on a little of the velouté and serve garnished with sprigs of chervil.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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