Courgette with almonds and tofu,carrot cream and lovage

Courgette with almonds and tofu,carrot cream and lovage

Monodose Recipe

Sesame dressing

Courgette with almonds and tofu,carrot cream and lovage

Serves 1 as a starter

1 Courgette

260gr blanched and blended courgettes

120gr Tofu

50gr Almonds

50gr Hazelnuts

Carrot cream

Frisée salad, Mizuna and Watercress

Lovage (or fresh Celery)

Salt & Pepper

1 bottle of sesame dressing

1 bottle of olive oil

1. 1. Medium-sized blanched courgettes and emptied internally with a digging spoon
   2. Merge 260gr of blanched and blended courgettes with 120gr of Tofu, 50gr of almonds, extra virgin olive oil, salt, and pepper
   3. Sprinkled with chopped hazelnuts
   4. Bake at 190° Celsius for 8-10 minutes
   5. By using a ring in the center of the plate, garnish with the carrot cream made in advance
   6. Garnish the carrot cream with frisée salad, mizuna and watercress
   7. Spin the lovage (or fresh celery), place it in the center of the carrot cream. If you wish to create a denser texture, use some Xantana and blend it
   8. Finish with a bottle of sesame dressing.