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Variations on zucchini
Zucchini has pride of place in this recipe, whether grilled or pureed. It's accompanied by creamy oregano feta, crispy black rice gyozas and hibiscus gel.
This recipe by Maïté Hervé and Florent Demas, chefs at Silex restaurant in Chahaignes, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 1 h 30
- Cooking time: 30 min
- Resting time: 2 h
Ingredients for the zucchini variation
For the fine purée
- 2 kg green zucchini, long or round
- 1 l milk
- 150 g soft butter
- 10 g coarse sea salt
For the grilled zucchini
- 1 round yellow zucchini
- 1 round green zucchini
- olive oil
- Flower of salt
For the gyoza dough
- 100 g wheat flour
- 4.5 ml warm water
- 25 g cornstarch
- 5 g salt
For the filling
- 250 g black rice
- 2 spring onions
- 100 g feta cheese
- 15 cl cream 18% (liquid)
- Flower of salt
- Freshly ground pepper
For the creamy feta
- 150 g feta cheese
- 200 g cream 30% liquid
- 10 fresh oregano leaves
- 5 cl olive oil
- Freshly ground pepper
- Flower of salt
For the hibiscus gel
- 20 g dried hibiscus flowers
- 20 cl water
- 25 g powdered sugar
- 20 g cornstarch
- 3 g salt
Steps for zucchini variation
- Fine purée: bring 3 l water, milk and salt to the boil in a saucepan. Cut the zucchini into 3 mm slices, and cook for 3 minutes after the water has come back to the boil. Drain and blend in a blender with the butter. Season to taste.
- Grilled zucchini: cut zucchini into eighths, season with olive oil and fleur de sel, grill or pan-fry for 2 min on each side.
- Gyoza dough: place the flour in a bowl, add the salt and mix well. Pour in the water a little at a time, stirring constantly. Knead the dough until it pulls away from the sides. Transfer to a smooth surface and work for about 10 min. When the dough is smooth and soft, wrap in cling film and leave to rest for 2 h.
- Rework the dough into a large cylinder, dividing it in two. Wrap one half in cling film and roll the other half into a thinner cylinder.
- Cut each cylinder into six pieces and sprinkle with cornflour. Flatten each piece slightly by hand.
- Form thin disks with a rolling pin (with the middle a little thicker than the edges, if possible).
- Filling: bring 50 cl of salted water to the boil, pour in the black rice and cook until the water has evaporated. Leave to stand for 15 min, then cool.
- Chop the onions and cut the feta into 5 mm cubes. Mix with the cream and rice. Adjust seasoning.
- Creamy feta: whip the cream, add the feta, oregano and olive oil. Adjust seasoning.
- Hibiscus gel: infuse the hibiscus flowers in hot water for 15 minutes, strain and leave to cool. Add powdered sugar and cornstarch. Bring to the boil, stirring regularly with a whisk. Place in the fridge to cool. Whip the gelled mass until smooth. Set aside in a piping bag.
- Gyozas ravioli: using a teaspoon, place the equivalent of a dab of filling in the center of each disk, lightly moisten the edges and fold edge to edge to form a half-moon, then press well at the joint. Pour 0.5 cm of sunflower oil into the bottom of a frying pan. When the oil is hot, cook the gyozas for 2 min on each side.
- Arrange the hot mashed potatoes in a soup plate. Add the grilled zucchinis. Cut strips of zucchini with a vegetable peeler, roll up and top with creamy feta cheese. Arrange on the plate. Add the ravioli and garnish with a few dots of hibiscus gel. Finish with a few edible flowers or fresh herbs.
Forfurther information:
- Silex, 15 place de l'Église, 72340 Chahaignes
- 12.5/20 in the Livre des 109
- Read Gault&Millau's review of Silex
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