Gastronomixs

Courgette infused with herb oil

Courgette infused with herb oil

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

courgette

1

sprig of

thyme

1

sprig of

rosemary

1

clove

garlic

100

ml

olive oil

 

 

salt and pepper

Preparation method

  • Roughly chop the herbs and garlic.
  • Lightly heat the olive oil and add the chopped herbs and garlic.
  • Leave the olive oil to infuse at room temperature for one hour.
  • Cut the courgette into slices 2mm thick on a slicer.
  • Place the courgette ribbons with space between them in a tray that fits into the vacuum machine.
  • Season the courgette ribbons on both sides with salt and pepper.
  • Pass the herb oil through a sieve and pour over the courgette ribbons.
  • Vacuum pull the courgette ribbons so that the oil is absorbed into the flesh.
  • Remove excess oil from the courgette and roll up the courgette ribbons.
  • Remove the seeds from the courgette rolls so that they stand up firmly. 

Serving suggestions

  • As a vegetable garnish in a composition, e.g. with lamb and sweet pepper.
  • Use as the outer layer of a salmon terrine.

Previous page