John Myers
Ingredients for 2 servings:
- 20 butter
- 1 small onion(s), finely chopped
- 1 garlic clove(s), finely chopped
- 150 ml white wine
- 100 g crème fraîche
- 1 tsp pepper, green, dried, coarsely crushed
- n. B. Pepper, from the mill
- n. B. Salt
- 2 tbsp rapeseed oil
- 500 g zucchini
- 1 bunch of wild garlic
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
for wild garlic fans
Sauté the onions and garlic in the hot butter, deglaze with the white wine, and reduce slightly. Add the crème fraîche and green pepper, and simmer gently until the sauce thickens. Season to taste with salt and pepper. Cut the zucchini into slices about 5 mm thick and fry in the hot oil. They can take on some color, but shouldn’t become too soft. When the zucchini are cooked, add them to the sauce, mix in the striped wild garlic, and serve on warmed plates. Serve with fried fish or chicken breast.
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