Photography recipe
Fotografía Chef Signature Chef

1. For the dried flowers
Grease a piece of silicone paper
Put the courgette flowers on the paper
1 hour at 80ºC

2. For the stuffing
Scald the crabs for 16 mins; peel to remove the meat.
Make stock using the shells.
Fry the onion, leek, carrot and tomato; then add in the crab.
Pour the Armagnac into the crab broth and cook on a low heat for 1...

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1. For the dried flowers
Grease a piece of silicone paper
Put the courgette flowers on the paper
1 hour at 80ºC

2. For the stuffing
Scald the crabs for 16 mins; peel to remove the meat.
Make stock using the shells.
Fry the onion, leek, carrot and tomato; then add in the crab.
Pour the Armagnac into the crab broth and cook on a low heat for 1 hour.
Season the stuffing with salt and Espelette chilli pepper.
Fill the flower with the stuffing and steam at 90ºC for 5 minutes.
 
3. Serving

Place the courgette on the plate, add the truffle, ham and parmesan flakes, a sprinkling of herbs and dried flowers. 

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Ingredients 4 persons
  • 8 courgette flowers
  • 2 crabs
  • 1 carrot
  • ½ leek
  • 1 onion
  • 2 peeled
  • de-seeded tomatoes
  • 1 bouquet garni
  • 5 cl Armagnac
  • 1 summer truffle (30 g)
  • 100 g Parmigiano-Reggiano.
Recipes. The Cook & Chef Institute