Courgette Flowers Stuffed with Mousseline of Red Mullet

Preparation info
  • Serves


    • Difficulty


Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

The first courgettes of the season – picked young complete with flowers – stuffed with a red mullet mousse then lightly steamed and served on a tomato vinaigrette. What could be better?


  • 16 finger-sized courgettes (with flowers)
  • 2 x 115 g/4 oz red mullet


Scale and fillet the fish, but do not skin, and remove the line of small bones that runs down the middle of the fillets using a pair of pliers. Cut the fillets into small pieces and place in a blender or food processor along with the salt and process until a smooth paste. Add the egg white and blend in thoroughly until it stiffens. Remove from the blender and rub through a siev