This is a very grand way of serving the fish mousse described above – the perfect way to make use of all the flowers if you grow your own courgettes.
Prepare the flowers by removing the stamen and the tiny little thorns from the base. Drop the flowers into boiling salted water and immediately remove them and plunge them into a large bowl of iced water. Remove from the water and drain on kitchen paper. Fill the courgette flowers with the fish mousse (a piping bag with a plain nozzle is best for this fiddly operation).
Put them on a greased baking sheet which has been moistened with a little water, cover with tinfoil and bake in a
Garnish with sprigs of chervil or fennel.
© 2001 Darina Allen. All rights reserved.