Ingredients
Creamed Leek and Zucchini with Crayfish and Smoked Trout
50 g / 3 oz Extra virgin olive oil
100 g / 3.5 oz Leek, julienne strips
400 g / 14 oz Zucchini, white flesh, cut into small pieces
200 g / 7 oz Vegetable Stock
30 g / 1.06 oz Olive oil and flour roux
100 g / 3.5 oz White trout fillets, smoked
100 g / 3.5 oz Crayfish
20 g / .71 oz Mujjol Caviar Black
300 g / 10.5 oz Mashed potatoes
Vegetable Stock
28.5 g / 1 oz Vegetable Base
2 qt Water, boiling
Onion and Zucchini Garland
60 g / 2.12 oz Batter (made with water, flour, salt, pepper)
20 g / .71 oz Onion rings, thinly sliced
30 g / 1.06 oz Zucchini rings, thinly sliced
Preparation
Creamed Leek and Zucchini with Crayfish and Smoked Trout
Brown leek in olive oil. Add zucchini to the leek and fry mixture lightly for 5 minutes. Moisten with vegetable stock. Season and cook for 20 minutes. Blend mixture and bind with a little roux.
Vegetable Stock
Dissolve Vegetable Base into boiling water.
Onion and Zucchini Garland
Hollow out the inside of the zucchini with a pastry cutter and cut to get fine rings. Dip onion and zucchini rings in a batter made with water, flour, salt and pepper. Place battered rings on a sheet of oven-proof paper in the shape of a garland. Put the sheet of paper in boiling oil and fry. Remove decoration from paper and sprinkle with salt.
Setting
Make a ring of mashed potato on a plate using a pastry bag. Quickly cook au gratin in a hot oven. Pour creamed leek and zucchini over the top of the potato ring. Mix the hot prawn tails with slices of trout. Garnish with Mujjol Caviar Black and an onion and zucchini garland.
Specialty Ingredients
#421 HACO-Swiss VEGETABLE BASE
#70365 Pastry Bag Clear, 18”
#99080 Mujjol Caviar Black
