Variations on zucchini

5/10/24, 8:30 AM

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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