Zucchini “spaghetti” with dill espuma

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töksaláta kaporhabbal

Ingredients for the courgette salad: 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 1 tablespoon honey, 1 teaspoon anchovy paste, 1 tablespoon shery vinegar, salt and freshly ground black pepper, 2 tablespoons extra virgin olive oil, 3 small zucchini, trimmed and thinly sliced into half moons, 3 cups loosely packed frisée (French curly endive), trimmed and torn into small pieces 6-8 capers, thinly sliced lengthwise

Directions: Make zucchini spaghetti with the spiral slicer. Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and toss to coat.

Ingredients for the dill espuma: 150 ml heavy cream, 100 ml vegetable stock, 50 ml crème fraîche, 20 ml vermouth, 20 ml white wine, 1 g salt, 1 g pepper, 1 g cane sugar, 50 g Dijon mustard, 30 g fresh dill

Directions: Purée the vegetable stock, white wine, vermouth, Dijon mustard, dill in a blender until smooth. Add the cream and crème fraiche and season to taste with the seasonings. Pass through the iSi funnel & sieve into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours.


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