The Mallorcan chef Miquel Calent explains step by step how to prepare this recipe for stuffed courgettes.
Zucchini stuffed with cod with cava sauce
- Very tender courgettes
- Hot pepper
- Fish broth
- Curly parsley
- Cherry tomatoes
- Locust bean gum
- Salt and pepper
- Olive oil
Boil the courgettes in water and salt for two minutes. We cut them about ten centimeters long and emptied them.
Heat a frying pan with a little oil and a couple of sliced garlic cloves. We also add a few slices of hot pepper.
When the garlic is golden we add the shredded cod and let it cook, gently, only with the residual heat.
Add five grams of locust bean gum, a drop of milk and mix very well until emulsified.
We fill the courgettes with the cod, put a little breadcrumbs on top and put it in the oven for ten minutes.
To make the sauce
We will put a little garlic and the pieces of parsley to cook with a little butter.
When it gets some color, we add equal parts of cava and fish broth. Add two grams of locust bean and let cook for five minutes.
To finish the sauce, we add the cherry tomatoes that must confit for a few minutes.
See you soon!