Zucchini flan with trout cream
4 servings
60 minutes
Zucchini flan with trout cream is an exquisite dish of European cuisine that combines the tenderness of zucchini dough with the airy creamy texture of lightly salted trout. This recipe is inspired by the traditions of French gastronomy, where flans are valued for their lightness and rich flavor. Zucchini adds freshness and juiciness to the dough, while the trout cream, enhanced with lemon juice and aromatic dill, gives the dish a refined zest. Served as a warm appetizer pie, it perfectly complements a festive table or dinner in a special setting. The taste is harmonious: delicate, creamy, with a slight saltiness from the fish and pleasant herbal notes of dill. The flan pairs wonderfully with white wine or a light vegetable garnish, highlighting its gastronomic enjoyment.
1
Grate the zucchini on a coarse grater, salt it, sprinkle with 1 teaspoon of sugar, a pinch of salt, mix, place in a colander, and let it sit for 10 minutes to remove excess liquid.
- Zucchini: 3 pieces
- Sugar: 1 teaspoon
- Salt: to taste
2
Slice the leek into rings and sauté in butter until golden brown.
- Leek: 1 stem
- Butter: 100 g
3
Whisk the eggs with salt, add cream cheese, grated parmesan, pepper, half a bunch of finely chopped dill, sautéed leeks with oil, and blend everything with a mixer.
- Chicken egg: 5 piece
- Salt: to taste
- Cream cheese (curd cheese spread): 140 g
- Parmesan (Parmigiano Reggiano): 100 g
- Ground black pepper: to taste
- Dill: 1 bunch
- Leek: 1 stem
4
Gradually add sifted flour, beating the mixture to a uniform consistency.
- Wheat flour: 125 g
5
Slightly squeeze the zucchini to remove excess liquid and add to the main mixture, mixing thoroughly.
- Zucchini: 3 pieces
6
Line the baking tray with parchment paper and spread the mixture on the tray, smoothing it with a spoon.
7
Bake in a preheated oven at 190 degrees for 25-30 minutes.
8
For the cream, finely chop the trout, drizzle with lemon juice, add finely chopped dill and whipping cream. Whip everything well, season with salt and pepper to taste.
- Lightly salted trout: 150 g
- Lemon juice: 1 teaspoon
- Dill: 1 bunch
- Heavy cream 35% fat: 200 ml
- Salt: to taste
- Ground black pepper: to taste
9
Cut the ready zucchini flan into portions, decorate with cream, and serve.
