Deep-fried courgette flowers with a tomato coulis - Bresc BV
Ingredients - 10 courgette flowers - 250 g tempura flour - 125 g sparkling mineral water - 1 courgette, sliced - 1 aubergine, sliced - 3 red, 3 yellow and 3
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.com.
Cooking tools:
- Kitchen scale
- Deep fryer
- Immersion blender
- Grill pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Slotted spoon
- Tongs
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Serving platter
Ingredients
- 10 courgette flowers
- 250 g tempura flour
- 125 g sparkling mineral water
- 1 courgette, sliced
- 1 aubergine, sliced
- 3 red, 3 yellow and 3 green sweet pepper
- 3 red onion, sliced
- 3 dl olive oil
- 25 g Bresc Garlic chopped
- 25 g Bresc Erbe Italiano
- 50 g balsamic vinegar
- 8 g Bresc Basil puree
- 250 g Pomodori marinati and a little extra to garnish
- 250 g Bresc Tomato salsa
- 250 g saffron rouille
- cress
- 5 egg yolks
- 1 pinch saffron
- 1 l sunflower oil
- 1 dl white wine vinegar
- 25 g Bresc Organic garlic puree
- 25 g mustard
- salt
- pepper
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