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 a Lemon & Parsley Crust & Stuffed Courgette Flowers
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.
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.