Zucchini Flowers Stuffed with King Prawns in a Bouillabaisse Emulsion - Chef Recipe by Ashraf Saleh
A stunning dish of vibrant colours and textures, with battered and stuffed zucchini flowers sitti...
100g pumpkin puree (see recipe below)
12 pumpkin crudités (see recipe below)
8 roasted pumpkin
4 tbsp pumpkin dust (available in upmarket delis)
1 leek, sauteed
4 zucchini flowers
100g goat's cheese
1x 2kg red emperor, filleted and pin boned
4 tbsp olive oil malto
1 punnet celery cress
4 tsp truffle salt (available in upmarket delis)
2 tsp truffle oil
Fresh Western Australian truffles (when in season)
Take a quarter of the pumpkin from the end with the seeds and peel and chop it into evenly sized pieces.
Pour a little oil into a heavy based pot and cook the pumpkin very slowly until tender. Add a little water (about 1 cup) and cook for a further 10 minutes.
Place in a food processor and blend until smooth. Place to one side ready for plating.
ROASTED PUMPKIN & PUMPKIN CRUDITE
Using the top part of the pumpkin first, make the crudités using a mandolin. Cut the pumpkin into long sheets then using a round cutter, cut out 12 discs and place to one side.
Cut the rest of the pumpkin into large triangles. Cover with olive oil and season well with sea salt. Place in the oven at 180C for 8 minutes, turning after 4 for even colour.
Whip the goat's cheese in a food processor and spoon it into the middle of the flowers.
Make a tempura batter using flour, cornflour and soda water. Coat the flowers in flour, then the batter, and deep fry in a little oil in a heavy bottomed pot.
Pour a little oil in a non-stick frying pan. When it starts to smoke a little, place the fish in skin side down. Cook all the way like this and you will have the most wonderfully crispy skin.
To plate, organise all your ingredients in front of you and let you imagination run wild.
Recipe courtesy of James Brady.