Zucchini Flan with Trout Cream
Appetizers • European
Description
Enjoy your meal!
Ingredients
- Chocolate eggs 5 pieces
- Courgette 3 pieces
- Leek 1 stalk
- Sugar 1 teaspoon
- Wheat Flour 5 oz
- Semi-soft cream cheese 5 oz
- Butter 5 oz
- Parmesan Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- 10% cream 5 fl oz
- Lightly Salted Red Fish 5 oz
- Dill 1 bunch
- Meyer Lemon Juice 1 teaspoon
Step-by-Step Guide
Step 1
Grate the zucchini on a coarse grater, add salt, sprinkle with 1 teaspoon of sugar, a pinch of salt, mix, place in a colander, and let sit for 10 minutes to remove excess liquid.
Step 2
Slice the leek into rings and sauté in butter until golden brown.
Step 3
Beat the eggs with salt, add cream cheese, grated Parmesan, pepper, half a bunch of finely chopped dill, the sautéed leek with butter, and mix everything with a mixer.
Step 4
Gradually add the sifted flour, mixing until the mixture is homogeneous.
Step 5
Gently squeeze the zucchini to remove excess liquid and add it to the main mixture, mixing thoroughly.
Step 6
Line a baking sheet with parchment paper and spread the mixture evenly on the sheet with a spoon.
Step 7
Bake in a preheated oven at 375°F for 25–30 minutes.
Step 8
For the cream, finely chop the trout, drizzle with lemon juice, add finely chopped dill and whipping cream. Mix well, adding salt and pepper to taste.
Step 9
Cut the finished zucchini flan into portioned pieces, garnish with the cream, and serve.
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