Courgette Flowers with a Cromer Crab and Scallop Mousse
Courgette Flowers with Cromer Crab and Scallop Mousse from Galton Blackiston! Serve with samphire and tomato butter sauce! Looks and tastes amazing!
Ingredients
- 4 courgette flowers, with the courgette attached
- 3 large scallops
- 150g double cream
- 500g the best tomatoes, peeled, seeded and chopped
- 250g salted butter
- Salt and pepper, to taste
- 300g picked white crab meat
- ½ rind lime,
- Samphire – optional
Method
- Take the middle stamen out of the courgette flower being careful not to separate the flower from the courgette, set aside then in a bowl place the and the crab meat and season add the ride of half a lime.
- Blitz the scallops to make a purée pass this purée through a sieve over a bowl of iced water then slowly add the cream to the scallop meat and until you have dropping consistency. Lightly season and add to the crab meat.
- Carefully spoon this into the courgette flower surrounding the meat with the flower and wrap the courgette flower in clingfilm.
- Steam the courgette at 80°C for 10 minutes.
- Take out and unwrap, then gently heat a frying pan add a splash of oil and a knob of butter and gently fry to colour take out place on a cloth until you’re ready to serve.
- Meanwhile, blitz the tomatoes in a liquidiser and pass this into a pan gently warm and add the butter slowly whisking in between each addition taste and season accordingly.
- Serve the courgette flower on top of the tomato butter sauce, and add samphire to garnish if you have it.
Ingredients
- 4 courgette flowers, with the courgette attached
- 3 large scallops
- 150g double cream
- 500g the best tomatoes, peeled, seeded and chopped
- 250g salted butter
- Salt and pepper, to taste
- 300g picked white crab meat
- ½ rind lime,
- Samphire – optional
Method
- Take the middle stamen out of the courgette flower being careful not to separate the flower from the courgette, set aside then in a bowl place the and the crab meat and season add the ride of half a lime.
- Blitz the scallops to make a purée pass this purée through a sieve over a bowl of iced water then slowly add the cream to the scallop meat and until you have dropping consistency. Lightly season and add to the crab meat.
- Carefully spoon this into the courgette flower surrounding the meat with the flower and wrap the courgette flower in clingfilm.
- Steam the courgette at 80°C for 10 minutes.
- Take out and unwrap, then gently heat a frying pan add a splash of oil and a knob of butter and gently fry to colour take out place on a cloth until you’re ready to serve.
- Meanwhile, blitz the tomatoes in a liquidiser and pass this into a pan gently warm and add the butter slowly whisking in between each addition taste and season accordingly.
- Serve the courgette flower on top of the tomato butter sauce, and add samphire to garnish if you have it.
