Fish & SeafoodGary and Jane LangtonMain CourseRecipesTaste

A Cod Recipe with Zucchini Flowers

If you haven’t tried stuffed baby zucchini flowers (courgettes) then this is the perfect introduction. Paired with a crispy piece of flaky cod, it’s a deeply satisfying meal to be certain. Another delicious stop on the menu from Mas d’Augustine, Luxury Chambres d’Hôtes Uzes.

Roast Cod with Stuffed Courgette Flowers #Recipe @MasdAugustine
Roast Cod with a Lemon & Parsley Crust & Stuffed Courgette Flowers
Print Recipe
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.
Servings Prep Time
4 people 25 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
30 minutes
Roast Cod with Stuffed Courgette Flowers #Recipe @MasdAugustine
Roast Cod with a Lemon & Parsley Crust & Stuffed Courgette Flowers
Print Recipe
The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.
Servings Prep Time
4 people 25 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 200C/Gas 6
  2. Season the cod on all sides and place on a lightly oiled piece of foil on a baking sheet.
  3. Spread the cream cheese evenly over the top, but not too close to the edges.
  4. To make the crust, mix together the breadcrumbs, Parmesan, parsley and lemon zest, adding salt and pepper to taste.
  5. Spread the mixture evenly on top of the cream cheese, pressing down lightly to secure in place (at this stage you could cover the cod with cling film and leave in the fridge for up to 12 hours).
  6. Prepare the stuffing for the flowers by mixing together the ricotta, parmesan, beaten egg and crushed garlic, adding sea salt to taste.
  7. Place the mixture into a piping bag and set aside.
  8. To make the batter for the flowers, put the flour, cornflour and a pinch of salt into a bowl and gently whisk in the sparkling water – then set aside.
  9. You need to use female flowers so that you have a baby courgette attached to each flower.
  10. Clean the flowers gently (if necessary) and carefully slice the tiny courgettes lengthways, ensuring you leave them attached to the flower.
  11. Carefully open up the flowers and snip out the stamens inside.
  12. Using the piping bag, fill the flowers and then twist the ends of the petals to secure the filling. They should be nice and full, but not overstuffed!
  13. Place the cod in the pre-heated oven and roast for 20 – 25 minutes until the flesh flakes easily.
  14. While the cod is roasting, you can fry your flowers in vegetable oil (in a large pan or deep fryer) at 170C.
  15. Whisk the batter one more time and then dip each flower into the batter and transfer, using a slotted spoon, into the hot oil.
  16. Fry the flowers until they are lightly crispy (about 2 – 3 minutes).
  17. Place the cooked flowers on a piece of kitchen roll to remove any excess oil and keep warm.
  18. To serve, slice the cod into four and place two courgette flowers on each plate. I served mine with some (simply) poached broccoli florets, pan-fried sliced fennel and a lemon beurre blanc
Recipe Notes

To make Lemon Beurre Blanc

Put half a shallot finely diced into a pan with 2 tbs of dry white wine and 1 tbs of white wine vinegar. Bring it to the boil and reduce until almost all the liquid has evaporated. Add 50 mls of water and gradually whisk in 120g of chilled diced butter to make a smooth creamy sauce.  Add lemon juice to taste and keep warm by placing the pan in a bain-marie (or a bowl full of very hot water) until required.

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Gary and Jane Langton

Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple nights at Mas d'Augustine to savour her cooking first hand.

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