Pan-fried Dover sole and scallops with stuffed courgette flowers, by Madalene Bonvini-Hamel
Ingredients
Serves four (as a starter)
For the stuffed courgette flowers
4 fresh scallops, shelled
80g skinless white fish fillet (such as cod)
1 egg white
100ml double cream
1tbs finely chopped mixed fresh herbs (such as chives, chervil and tarragon)
4 fresh courgette flowers
Sea salt
Freshly cracked black pepper
For the broad bean and courgette crush
100g coarsely grated courgettes
100g double-podded broad beans
50g rocket leaves
1 clove garlic, crushed
25g toasted pine nuts
1tbs tahini
1tsp Dijon mustard
80ml rapeseed oil
Juice of one lemon
For the pan-fried Dover sole and scallops
4 skinless Dover sole fillets
4 scallops, shelled
2tbs rapeseed oil
100g fresh sea purslane, leaves only and washed
100g double-podded broad beans
1tbs classic/house vinaigrette
Method
First, prepare the scallop mousse for the stuffed courgette flowers. Blend the scallops, white fish and egg white together in a blender until smooth. Add a small amount of seasoning and one-third of the cream, pulse blend, then add the remaining cream and pulse blend to mix. Stir in the chopped herbs, then transfer the mixture to a piping bag. Remove the flower stem from the inside of each courgette flower and pipe the scallop mousse inside, then close the flowers and twist gently to secure. Refrigerate until needed.
To prepare the broad bean and courgette crush, place all the ingredients in a blender and blend until smooth, then taste and adjust the seasoning, if necessary. Refrigerate until needed.
For the Dover sole spirals, season each fillet, then roll each fillet into a spiral and secure using a cocktail stick. Season the scallops.
Steam the courgette flowers for about six minutes or until the flowers are cooked and the filling is firm. Remove from the heat and keep warm. Meanwhile, pan-fry the Dover sole and scallops. Heat one tablespoon of rapeseed oil in a large, non-stick frying pan and pan-fry the Dover sole spirals for about three minutes on each side or until cooked and golden brown. Drain on kitchen paper and keep warm. Heat the remaining oil in the same pan and pan-fry the scallops for about one-and-a-half minutes on each side or until cooked, then drain on kitchen paper.
To serve, spoon the broad bean and courgette crush on to the serving plates, then place a steamed stuffed courgette flower on to each plate, along with a pan-fried Dover sole fillet and scallop. Dress the sea purslane and broad beans in the vinaigrette, then scatter over the top.
