VEGETARIAN

Young Zucchini with Sour Cream

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

A classic homemade dish that is prepared in every kitchen. However, this is a unique version created by a renowned chef, John Smith.

Ingredients

Crushed Tomatoes in Their Own Juice - 8.8 oz
Onion - 1.8 oz
Carrot - 2.5 oz
Vegetable Oil - 0 fl oz
Sweet Pepper - 2.5 oz
Courgette - 1½ kg
Wheat Flour - 1.4 oz
Chopped almonds - 1.4 oz
Sour Cream - 4.2 oz
Eel - 2.8 oz
Ghee - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare zucchini caviar, which will serve as a sauce for the dish. Chop the onion, carrot, zucchini (50g), and bell pepper into small, evenly-sized pieces. Sauté in vegetable oil until semi-cooked.

Step 2

Add the tomatoes and sauté for another 2–3 minutes, then pour in 200 ml of water and cook until the vegetables are tender. Remove from heat, season with salt and pepper, let it cool completely, and blend until smooth. Allow to cool completely again and refrigerate until serving.

Step 3

Thinly slice the remaining zucchini crosswise, slightly at an angle, to create oval-shaped pieces.

Step 4

Coat the slices in flour, heat clarified butter in a skillet, and fry the zucchini slices on both sides until golden brown and tender.

Step 5

Arrange the zucchini slices in a fan shape on one half of the plate. On the other half, place 2 lettuce leaves, spreading sour cream on one and zucchini caviar on the other. Sprinkle with almond flakes and serve.