COURGETTE FRITTI w’ CERVELLE DE CANUT
Lightly crisp courgettes, paired with silky, herbed fromage blanc from Lyon.
Courgette fritti (6 portions)
100g Rice flour
100g Plain flour
5g Honey
400ml Sparkling water
1 Baking powder (tsp)
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Courgette (cut into strips)
Seasoned flour
Frying oil
Mix the flours, whisk in cold sparking water until you have batter consistency, add a drizzle of honey.
Dust courgettes in flour and then place in batter, fry at 180c until golden and crispy.
Cervelle de canut (6 portions)
100g Fromage blanc cheese
75g Brillat-Savarin
100g Crème fraiche
5ml Chardonnay vinegar
40g Shallot (finely diced)
4g Chive (chopped)
4g Chervil (chopped)
4g Tarragon (chopped)
½ Lemon (zest)
15g Dijon mustard
Salt + pepper
Start by finely chopping your shallot and fresh herbs, chives and chervil are okay to be chopped whole as they are, but its best to pick the tarragon leaves before chopping.
Start with the Brillat-Savarin, remove the white rind and place the cheese into a bowl. Using a spoon beat the cheese until it has a smooth consistency. Next add the fromage blanc and crème fraiche, mix well. Finish the cervelle by adding all remaining ingredients, check the seasoning and add more salt + pepper if required. This dip will sit happily in the fridge for up to 5 days, put it in a container or serving bowl and start spooning it over everything.