 | 75 gr. raw lobster meat |
| 75 gr. fillet of sole |
| salt and freshly grounded pepper |
| 90 ml heavy double cream |
| 2 egg whites |
| 8 small zucchini with flowers attached |
| home-made light tomato sauce for
serving |
|
| in a food processor, blend the lobster
meat, sole, pepper and salt and cream until soft and smooth. Keep in the refrigerator
until ready to cook. |
| beat the egg whites until stiff. fold
gently into the stuffing. fill the flowers of each zucchini with this mixture. for a
decorative effect, carefully cut the zucchini in several slices lengthways with a small
sharp knife, leaving the end attached to the flower so that the slices can be fanned out. |
| steam the prepared zucchini or 6
minutes. arrange 2 in the centre of each plate on top of a pool of tomato sauce. |
|
