Tradition et spécialités - The new wave of fruits and vegetables


Presentation ideas

Recipes

Fillet of beef Rossini | Vegetables mousse| Scallops Carpaccio

Brochette chiken date | Hulled courgette filled | Tureen of langoustine

Duckfilet carpaccio | Atlantic Halibut whit bundles of green beans

HULLED COURGETTE FILLED WITH BIG COD

  • For 6 person
  • Preparation: 40 minutes
  • Cooking: 35 minutes
Ingredients:
  • 24 hulled courgette Tradition et Spécialités
  • 300 g big cod filet
  • 300 g of thick single cream
  • 3 egg yolk
  • 50 g of butter
  • 2 ladles of pistachio
  • For the dressing:
  • 350 g of butter
  • 30 g shallots
  • 1 dl of white wine Chilli powder
  • Paprika
  • Chervil
  • Salt
Cooking instruction :

Let the hulled courgette defrost.

Cut the pistachio and the big cod filet in big pieces. Mix the fish 30 seconds and add the egg yolk, salt, chilli powder and paprika. Mix again 20 seconds.

Pour the single cream in three times, still mixing. Then add the pistachio. Mix again. Light the oven at 180°C (th6).

Present the hulled courgette in a pan with butter and fill them with some stuffing. Put some butter on greaseproof paper, and put it in a pan, the side with butter inside the pan. Put 20 minutes in oven. Take off the paper. Let cook again 10 minutes.

For the butter: Let cook the cut shallots 3 minutes in a pan with the butter. Add some wine. Let reduce at 2/3. Add the butter and whip.

Season; take off of the fire when it boils. Present the hulled courgette with the dressing.