Easy
4 people
50 min
Frank Oehler
Ingredients:
For the zucchini flan:
4 courgettes (green and yellow)
1 large onion
50 g dried tomatoes
50 g capers
4 egg yolks
150 g of crème fraiche
1 tbsp olive oil
100 g grated Grana Padano
1 g saffron
2 cloves of garlic, lightly crushed
Butter, Salt & pepper
For the vinaigrette:
1 red pepper
2 red onions
1 tbsp mustard
1 tbsp honey
25 g white balsamico
1/2 bunch basil
10 g black olives
100 g of green olives
50 ml of olive oil
For the scampi:
8-12 big, fresh scampi
Olive oil and thyme
Preparation:
Dice the zucchini and the onions finely. Add the coarsely chopped capers and dried tomatoes.
Fry everything for a few moments with the thyme and garlic.
Remove the garlic and thyme and put the vegetables in a buttered pyrex dish.
Stir the egg yolks, crème fraiche and saffron together with the grated Grana Padano and top the vegetables with this mixture.
Bake at 180 ° C for about 30 minutes until golden.
For the vinaigrette:
Whisk together the mustard, honey, balsamico, olive oil, finely chopped peppers and onions
Add the chopped olives and mix.
For the scampi:
When everything is ready, fry the scampi in olive oil and thyme from both sides. Season to taste with salt and pepper, and a little squeeze of lemon juice if wanted.
Arrange on the plate as in photo (using thinly sliced zucchini as decoration) and add the vinaigrette on the side.
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