Courgette flowers stuffed with brandade de Nîmes

1. 1

   Drain the cod, place in a saucepan and add cold water just to cover. Bring to a simmer and poach for 5-10 minutes, depending on its thickness. Remove the fish and leave to cool. When cool enough to handle, flake the flesh, discarding any skin and bones.

2. 2

   Put the cod in a food processor with the garlic, cream and plenty of pepper. With the motor running, drizzle in the oil and process until you have a thick paste. Or, if you prefer, use a pestle and mortar. Put the brandade in the fridge to chill for an hour.

3. 3

   For the tomato sauce, put the tomatoes, skin and all, in a blender with the piment d’Espelette, salt, sugar and oil. Blend until fairly smooth. Pour into a small frying pan and cook for 2-3 minutes. Transfer to a serving bowl and leave to cool.

4. 4

   If using courgette flowers, stuff each flower with 2 tablespoons of the brandade and close the flowers around the stuffing. If using Chinese leaves, roll each leaf up around the stuffing, tuck in the ends and secure with a cocktail stick.

5. 5

   For the batter, sift the flours into a bowl with the salt and gradually whisk in the soda water. The mixture might be a bit lumpy, but that’s fine.

6. 6

   Heat the oil to 180C in a large, deep saucepan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dip the stuffed flowers or leaves into the batter and carefully lower them into the hot oil, a few at a time. Fry for 1 minute until light and crispy, then remove and drain on kitchen paper. Carefully pull out the cocktail sticks, if used, and serve immediately with the tomato dipping sauce.

1 serving ≈ 238 g

Nutrition values are estimates. - means data is unavailable.