Salmon Stuffed Fried Zucchini Flowers
Medium
Prep 40 min Cook 60 min
Can you imagine the seductive delicate flavour of these Salmon Stuffed Fried Zucchini Flowers? I love to serve this special dish with a crisp white wine.
Salmon and Zucchini Flowers Ingredients
15 zucchini flowers
200 g fresh salmon skin removed and diced
¼ cup thickened cream
1 egg yolk
100 g ricotta cheese, firm
20 g capers
Salt and pepper
Extra basil leaves and sliced lemon for garnish
Batter Ingredients
1 egg
1 cup water with ice cubes
¾ cups plain flour
10 basil leaves, finely chopped
Pinch of salt
Good pinch bi-carb soda
750ml Bertolli Extra Light Olive oil
Lemon Aioli Ingredients
Makes 2 cups
1 clove garlic
Good pinch salt
1 egg yolk
1 ½ cups Bertolli Classico olive oil
1 tbsp. lemon juice
Recipe Steps
Clean out the zucchini flowers with a paintbrush and remove the stamen. In a food processor blend the salmon with the cream, egg yolk, thickened cream, ricotta, capers and seasoning. Pipe or spoon the mixture into the flowers and twist the tops. For the batter, combine the egg with the water and gently whisk this into the flour and bi-carb with the basil and salt until just combined. Heat the oil in a large deep pot and drop a small amount of the batter into the oil to test if it is hot enough. Dip the zucchini flowers into the batter and fry until golden for about 3 minutes. Drain on paper towel.
For the aioli smash the garlic with the salt and add in the egg yolk, with a hand held blender slowly drizzle in the oil, continue to blend until the mixture thickens, add in the lemon juice and blend again until smooth and thick. Adjust the seasoning and serve with the zucchini flowers, basil leaves and lemon.