Mozzarella-stuffed courgette flowers with pan-fried sardines and herb salad
Mozzarella-stuffed courgette flowers with pan-fried sardines and herb salad
Ingredients
For the courgette flowers
100g/3½oz self-raising flour
100g/3½oz cornflour
½ tsp five spice powder
300ml/10fl oz sparkling water
5 ice cubes
3 courgette flowers
85g/3oz mozzarella cheese
vegetable oil, for deep frying
For the sardines
2 sardines, butterflied
salt and freshly ground black pepper
2 tbsp olive oil
For the herb salad
1 handful mixed fresh herbs (basil, parsley, chervil and chives)
To serve
olive oil, for drizzling
Method
1. For the courgette flowers, mix the flour, cornflour and five spice powder together in a bowl and add enough sparkling water to create a batter with the consistency of single cream. Stir in the ice to chill.
2. Half-fill a deep pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds.
3. Open out the courgette flowers and stuff each one with a piece of mozzarella. Twist the flower ends together to seal. Dip into the batter and deep fry in the oil for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
4. For the sardines, season the fish with salt and freshly ground black pepper and drizzle over the oil. Heat a pan until smoking, then sear the fish skin-side down for 2-3 minutes, then turn over and cook for a further 1-2 minutes, or until cooked through.
5. Place the sardines onto a serving plate alongside the courgette flowers and the herb salad. Drizzle the olive oil over the salad and serve.Mozzarella-stuffed courgette flowers with pan-fried sardines and herb salad
Submitted by Kenny McBean, F&B Manager at The Rembrandt
