Courgette Flowers Stuffed with Mousseline of Red Mullet

Name: Courgette Flowers Stuffed with Mousseline of Red Mullet
Yield: Serves 8
Ingredients: 2 x 115 g/4 oz red mullet; 300 ml/½ pint tomato vinaigrette; ¼ tsp salt; freshly ground white pepper, pinch of freshly grated nutmeg, pinch of cayenne pepper; 16 finger-sized courgettes (with flowers); 25 ml/1 fl oz dry sherry; 1 egg, separated; Flat parsley leaves; 8 cherry tomatoes; 200 ml/7 fl oz double cream

Preparation info

Serves
8

Difficulty
Medium

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?

Ingredients

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

Method

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