Courgette fritti w’ Cervelle de Canut

Serves 6
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Directions

  1. 1Mix the flours.
  2. 2Whisk in cold sparkling water until you have batter consistency.
  3. 3Add a drizzle of honey to the batter.
  4. 4Dust courgettes in flour.
  5. 5Place the floured courgettes in the batter.
  6. 6Fry courgettes at 180c until golden and crispy.
  7. 7Finely chop your shallot and fresh herbs (chives, chervil, and tarragon).
  8. 8Remove the white rind from the Brillat-Savarin and place the cheese into a bowl.
  9. 9Using a spoon, beat the Brillat-Savarin cheese until it has a smooth consistency.
  10. 10Next, add the fromage blanc and crème fraiche to the Brillat-Savarin and mix well.
  11. 11Finish the cervelle by adding all remaining ingredients.
  12. 12Check the seasoning and add more salt + pepper if required.

Ingredients

  • 100 g Rice flour
  • 100 g Plain flour
  • 5 g Honey
  • 400 ml Sparkling water
  • 1 tsp Baking powder
  • Courgette (cut into strips)
  • Seasoned flour
  • Frying oil
  • 100 g Fromage blanc cheese
  • 75 g Brillat-Savarin
  • 100 g Crème fraiche
  • 5 ml Chardonnay vinegar
  • 40 g Shallot (finely diced)
  • 4 g Chive (chopped)
  • 4 g Chervil (chopped)
  • 4 g Tarragon (chopped)
  • 0.5 Lemon (zest)
  • 15 g Dijon mustard
  • Salt
  • Pepper

Tips

  • 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.
  • Chives and chervil are okay to be chopped whole as they are, but it's best to pick the tarragon leaves before chopping.