Zucchini pancakes with red caviar
1 serving
30 minutes
Zucchini pancakes with red caviar are an exquisite blend of simplicity and refined taste. Light, airy zucchini pancakes with a delicate texture gain special gastronomic value from the red caviar, which adds a bright salty note. This recipe originates from European culinary tradition, combining homey comfort with restaurant elegance. Dutch sauce adds creamy softness, while green pea puree brings freshness and a hint of sweetness. A poached egg completes the composition, making the dish rich and nutritious. Such pancakes can be served at festive tables or in the cozy atmosphere of a family dinner, as their elegance and rich flavor make them a universal culinary masterpiece.
1
Mix flour, eggs, and grated zucchini. Add salt.
- Zucchini: 100 g
- Wheat flour: 20 g
- Chicken egg: 1 piece
- Salt: pinch
2
Form and fry pancakes from the prepared dough.
- Zucchini: 100 g
- Wheat flour: 20 g
- Chicken egg: 1 piece
3
Place the ready pancakes on a plate. When serving, top with green pea puree, poached egg, and drizzle with hollandaise sauce. Add arugula, corn, and red caviar on top.
- Green pea puree: 20 g
- Hollandaise sauce: 20 ml
- Lamb's lettuce (mache): 5 g
- Rocket (arugula): 5 g
- Chicken egg: 1 piece
- Red caviar (salmon roe): 20 g
