Main Dish Recipes - Courgette Flowers Stuffed with Salmon and Ricotta Recipe

Ingredients

• 2 tomatoes

• 150 g/5 oz raw salmon fillet, skinned

• 100 g/3 1/2 oz ricotta cheese

• 1 garlic clove, finely chopped

• 2 egg yolks

• 1 egg

• 2 tablespoons breadcrumbs

• 1/2 bunch of basil, chopped

• Salt

• Freshly ground white pepper

• 8 courgette flowers

• 2 tablespoons extra-virgin olive oil

• 20 g/2/3 oz unsalted butter

Serves 4

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Method:

1. Remove the stem end of the tomatoes, cut a cross in the top and briefly immerse them in boiling water. Rinse under running cold water, skin, cut into quarters, remove the seeds and dice.

2. Cut the salmon fillet into 5 mm/1/4 inch cubes and carefully mix with the ricotta, garlic, diced tomatoes, egg yolks and whole egg.

3. Fold in the breadcrumbs and basil and season with salt and pepper.

4. Fill the courgette flowers with this mixture and gently pinch the ends shut.

5. Heat the butter and oil in a frying pan and add the rosemary sprig. Place the stuffed courgette flowers in the skillet and slowly sauté on all sides.

6. Serve warm with tomato sauce or cold with baguette.