• allow 1 male flower per person
• fish mousse

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 preheated moderate oven, 180°C/350°F/Gas 4, for 15–20 minutes or until firm to the touch. Serve on hot plates with beurre blanc sauce.

Garnish with sprigs of chervil or fennel.