Courgette infused with herb oil

Courgette infused with herb oil

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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.

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