Stuffed zucchini wraps

Blanch the courgette in boiling salt water for 2 minutes. Place on kitchen paper to dry and cool.

Season the cod with salt, ground black pepper and lemon juice. Heat 1 tbsp oil in a pan and fry the cod on a low heat with a lid on for 4-5 minutes.

Remove the fish from the pan and pull apart with two forks. Leave to cool.

Mix the cod with 2 tbsp olive oil, the lemon juice, dill and salt and ground black pepper. Stir in the shrimps and the creme fraiche. Chill for 30 minutes.

Roll each courgette into a cylinder and fasten with a toothpick. Place the rolls on a large plate and fill each one with the seafood mixture. Place in the fridge until ready to serve.