Zucchini Blossoms with Salmon Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.2 mg | (110 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 548 mg | (14 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 Zucchini flower (with small zucchini attached)
- 400 grams Salmon
- 1 egg white
- 150 milliliters Whipped cream
- salt
- 2 Tbsps lemon juice
- white peppers
- 3 Tbsps olive oil
- 100 milliliters dry white wine
- 100 grams Yogurt (0.1% fat)
- 1 pinch sugar
- 1 sprig Dill
- 1 Tbsp Cress (trimmed)
Preparation steps
Remove the pistils and stamens from the flower then carefully remove the small green sepals below the petals. Shock in ice water and drain. Cut the zucchini about 3 cm (approximately 1 inch) below the bloom.
Rinse the salmon, pat dry and chop. Freeze for about 15 minutes. Transfer to a food processor along with the egg white, a little cream and a pinch of salt and process until smooth. With the motor running, slowly drizzle in the cream until smooth. Transfer to a bowl, add 1-2 teaspoons lemon juice and season with salt and pepper. Transfer to a piping bag, fill the blossoms and gently rotate the tips together to seal. Season with salt and pepper and fry until golden brown in 2 tablespoons hot oil. Deglaze with the wine, cover and simmer for about 5 minutes, until tender.
Cut the trimmed zucchini lengthwise into thin slices. Arrange on serving plates.
Mix the yogurt, sugar, 1 tablespoon lemon juice and some white wine broth until frothy and season with salt and pepper. Drizzle over the zucchini strips and sprinkle with the plucked dill and cress. Remove the zucchini flowers from the stock, arrange over the zucchini strips, season with pepper and serve drizzled with the remaining oil.
