Stuffed Courgette Flowers with Red Pepper Sauce

Name: Stuffed Courgette Flowers with Red Pepper Sauce (Fleurs de courgettes farcies à la sauce de piments doux)
Cuisine: Swiss
Ingredients: 150 g (5 oz) fillet of pike (or other white fish), skinned and boned; 150 g (5 oz) fillet of pike (or other white fish), skinned and boned; 1 egg white; 150 g (5 oz) fromage blanc; 4 courgettes with their flowers; 2 medium red peppers; 15 ml (1 tbsp) finely chopped shallots; 1 small clove of garlic, skinned and chopped; a few sprigs of fresh thyme; 400 ml (14 fl. oz) fish stock; a pinch of sugar; salt and freshly ground pepper; salt and freshly ground pepper

Fleurs de courgettes farcies à la sauce de piments doux

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

150 g (5 oz) fillet of pike (or other white fish), skinned and boned
1 egg white

Europe
France
Switzerland
Fish course
Starter
Gluten-free
Pescatarian

Method

To make the sauce, wash and trim the peppers and cut into large pieces. Sweat the shallots and garlic in a non-stick pan over gentle heat, without browning. Add the red peppers and thyme.
Add the fish stock and simmer, uncovered, for about 20 minutes until the peppers are tender. Liquidize and season to taste with sugar, salt and pepper.
Purée the pike