John Myers
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Zucchini and Spaghetti Variations with Zucchini Blossoms and Salmon Caviar Amuse Geul
The perfect zucchini and spaghetti variations with zucchini blossoms and salmon caviar amuse geul recipe with a picture and simple step-by-step instructions.
Basil-lime pesto
- 80 g Pine nuts
- 80 Milliliters Olive oil
- 120 g Basil
- 2 tablespoon Lime juice
- 10 g Yeast flakes
- 2 teaspoon Salt
- 1 Knife point Pepper
- 2 piece Zucchini
Walnut and tomato pesto
- 100 g Walnut kernels
- 110 Milliliters Walnut oil
- 5 g Yeast flakes
- 50 g Dried tomatoes
- 1 Knife point Pepper
- 2 piece Zucchini
Avocado and basil cream
- 700 g Avocado
- 40 g Parsely
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 Knife point Pepper
- 2 Knife point Chili powder
- 2 piece Zucchini
- 1 tablespoon Olive oil
Zucchini flowers
- 10 piece Zucchini flowers
- 150 g Flour
- 3 piece Eggs
- 150 g Breadcrumbs
- 200 Milliliters Oil
Almond Parmesan
- 200 g Freshly grated Parmesan
- 200 g Grated almonds
Salmon caviar, creme fraiche and charlotte
- 200 g Salmon caviar
- 50 g Shallots
- 150 g Creme fraiche Cheese
Basil-lime pesto
- Roast the pine nuts for approx. 3 minutes in a pan with 20 ml of olive oil. Wash the basil, spin dry and roughly chop the leaves. Puree both with 60 ml olive oil, lime juice, yeast flakes, salt and pepper. Process the zucchini into spaghetti with a spiral cutter. Serve mixed with the pesto.
Walnut and tomato pesto
- Roast walnuts in 20 ml walnut oil for approx. 3 minutes in the pan. Puree all ingredients except for the zucchini. Process zucchini into spaghetti with a spiral cutter, mix with pesto and serve
Avocado and basil cream
- Cut the avocado meat into pieces. Wash the parsley and roughly chop the leaves. Mix both with lemon juice, salt, pepper and chili powder with the hand blender. Process the zucchini into spaghetti with a spiral cutter and mix with the avocado cream. Arrange on plates and drizzle with olive oil.
Zucchini flowers
- Turn the zucchini blossoms in the flour, eggs and breadcrumbs (in this order) and fry in hot oil.
Almond Parmesan
- Mix the grated Parmesan with the grated almonds.
Salmon caviar, creme fraiche and charlotte
- Divide the salmon caviar from the glass into 5 equal portions on plates. Finely dice the shallots, arrange on plates and add a tablespoon of crème fraîche each. Can be served as an amuse geul before a meal.
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