Zucchini rolls with corn on apple vinaigrette

Ingredients for 4 servings:

• ½ apples
• ½ shallot(s)
• ½ tbsp balsamic vinegar, white
• ½ tbsp apple cider vinegar
• ½ tsp peppercorns
• 1 pinch of sea salt
• 1 tbsp olive oil
• ½ liter of water
• 1 tsp salt
• 125 g corn semolina
• 1 zucchini
• Ice water
• Water
• 1 can of corn
• salt and pepper
• 1 bunch of chives
• e.g. tarragon
• e.g. corn

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

vegetarian

For the apple vinaigrette, grate the apple, finely chop the shallot, and place it in a bowl with the peppercorns. Gradually whisk in the oil and the two vinegars, or use a hand blender to froth them together, and season with sea salt and a pinch of pepper. For the polenta, bring a pot of water to a boil, add salt, and slowly stir in the cornmeal. Simmer the polenta over low heat for around 10 minutes, stirring frequently, then let it stand for 15 minutes. For the zucchini, wash the zucchini and trim the ends. Then, using a vegetable peeler or mandolin, cut it lengthwise into fine strips. Briefly blanch it in water and immediately immerse it in ice water. Pat dry with kitchen paper. For the corn polenta filling, wash the corn and drain well. Set aside 1/3 and toast the rest of the kernels. Combine 4 tablespoons of polenta and both corn varieties, season with salt and pepper. Place a small amount of the mixture on one end of the zucchini strips and roll them up, starting with the coated side. Spread apple vinaigrette in the center of the plate, place 2-3 rolls on top, and garnish.