Zucchini, goat cheese and coriander

 


Zucchini, goat cheese and coriander

Ingredients

  • Olive oil
  • Pepper, salt, sugar
  • 1 creamy goat cheese roll
  • 20 g roasted hazelnuts
  • Candied cherry tomatoes
  • 2 green zucchini
  • 1 small green zucchini
  • 20 g butter

Zucchini tartare

  • 1 yellow zucchini
  • 100 g cherry tomatoes
  • Juice of 1/2 lemon
  • 2 sprigs of coriander
  • Thyme

Raw zucchini salad

  • 3 small yellow zucchini
  • Juice of 1/2 lemon
  • Espelette pepper
  • 2 sprigs of coriander

Preparation

ZUCCHINI PUREE

Roast the 2 green zucchini in the oven at 180°C, brushed with olive oil, salt and pepper. Mix with the butter until you get a smooth and creamy puree.

PAN-FRIED ZUCCHINI

Cut the small green zucchini in half. Grid and brown flesh side over high heat. Finish cooking in the oven.

ZUCCHINI TARTARE

Cut the zucchini into brunoise. Cut the cherry tomatoes in half. Season with salt and pepper, add a pinch of sugar, olive oil and thyme. Bake for 30 minutes in the oven at 120°C then add to the brunoise. Season again with olive oil, salt, pepper, lemon juice and chopped cilantro.

RAW ZUCCHINI SALAD

Cut the zucchini lengthwise with a mandolin. Season them with olive oil, lemon juice, salt, pepper, Espelette pepper and chopped coriander.

TRAINING

Place a spoonful of puree in the bottom of a soup plate. Add tartare, then half a grilled zucchini. Arrange the raw zucchini salad, adding volume. Scatter a few pieces of goat cheese, crushed hazelnuts and candied tomatoes all around. Finally, season with a dash of olive oil, fleur de sel, pepper and Espelette pepper.

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