A bright and flavoursome dish from regular demo chef Ursula Ferrigno
This is a recipe for late spring, early summer. It is bright in colour, very dramatic when presented at the table and full of simple good flavours. Courgette blossoms are available to buy from your greengrocer (though you may need to order them in advance)—or, even better, grow them yourself.
8 medium courgettes, trimmed
4 tbsp olive oil
2 medium garlic cloves, peeled and crushed
175ml dry white wine
675g swordfish steaks, 2½cm thick, skin removed
24 courgette blossoms
1 large egg, beaten
Cut 4 of the courgettes lengthways into 2mm thick slices using a large chef’s knife. You should have 24 slices. Fill a large pan with water and bring it to the boil. Add salt. Blanch the courgettes in the boiling water for 2 mins or until flexible. Shred the remaining 4 courgettes.
Heat the olive oil in a large sauté pan over a medium heat. Add the shredded courgette, garlic and wine and boil briskly for 2 mins. Season with salt and pepper. Set to one side.
Cut the fish into 24 pieces about 6cm long and 1cm wide. Season with salt and pepper. Ease the courgette blossoms open and remove the stamens. Rinse them under cold water and pat dry with paper towels. Brush the inside of each with beaten egg and wrap it lengthways around a piece of fish. Wrap a slice of blanched courgette around the centre of each piece and arrange the fish parcels on top of the shredded courgette in the pan.
Cover the pan and simmer for 7 to 10 mins or until the fish is cooked.
Recipe: Ursula Ferrigno