Zucchini Flowers Stuffed with Salmon Mousse, Chestnut Mushrooms

Zucchini Flowers and Mushrooms

1. Clean and peel mushrooms
2. In a fry pan add 2 tbsp Olive Oil –heat
3. Add mushrooms and cook at a high temperature for 2 minutes
4. Add in 1 tsp chopped garlic & parsley
5. Season to taste and put aside
6. Open the male flowers
7. Spread the in a roasting tray lined with grease proof paper
8. Whip egg whites until soft peaks
9. Incorporate the cornflower
10. Brush flowers with the mixture
11. Add another layer of grease proof paper to cover (this will keep flowers flat)
12. Bake in hot oven 300 degrees for 5 minutes
13. Remove from oven and put aside

Salmon Mousse

1. Remove skin and any bones
2. Blitz in a food processor until smooth paste
3. Pass through a sieve and collect the fish in a bowl
4. Slowly add the cream and mix until a good consistency
5. Season to taste and reserve

Orange & Coriander Sauce

1. Juice oranges
2. Slice shallots
3. In a saucepan incorporate juice and shallots and all sauce ingredients listed (except cream, butter & coriander)
4. Bring to the boil and reduce by 2/3
5. Add cream and boil for 3 minutes
6. Take off heat and add in the coriander –Leave 1 hour to infuse the flavour
7. Pass through a sieve and reserve the liquid only

ASSEMBLY

1. Place Salmon Mousse in a piping bag and stuff the female flowers with mousse
2. Bring pot of boiling water to the boil
3. Steam the flowers for 2.5 minutes
4. Bring Coriander sauce to the boil and add in butter
5. Heat up mushrooms and arrange around the plate
6. Place 2 stuffed flowers on each plate
7. Arrange Roasted flowers on top
8. Drizzle with Sauce