Langoustine & Stuffed Zucchini Flower

Preparation

1. Make a stuffing for the zucchini flowers using mushrooms, shallots, and zucchini cooked in butter and white wine.
2. Mix the cooked vegetables with diced cooked shrimp, sour cream, fresh basil, lemon zest, and tomato sauce.
3. Fill the zucchini flowers with the mixture, dip them in batter, and deep-fry until golden.
4. Extract the langoustine tail from its shell and cook it briefly in a hot pan.
5. Trim the langoustine and finish with lime zest on top.

Plating

1. Start with a base of zucchini purée and marinated zucchini slices.
2. Place the langoustine on the plate and add drops of blood orange gel and micro greens on top.
3. Sprinkle fried quinoa over the purée for texture.
4. Arrange the stuffed zucchini flowers on the marinated zucchini slices.
5. Finish with lobster sauce on the langoustine side and saffron beurre blanc on the zucchini side.

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