Stuffed Zucchini Flowers - The Local Buzz - Thierry Pszonka, Les Sens

Thierry Pszonka, Maître Cuisinier de France, has 30 years experience working with the finest chefs and food in France. His Stuffed Zucchini Flowers are a prime example of his work as head chef and owner at Les Sens Restaurant in Puylaroque, Tarn et Garonne. He prides himself on creating exquisite fusion food that combines local ingredients with an imaginative approach to both flavours and plate appeal.

Thierry Pszonka

Stuffed Zucchini Flowers

These beautiful zucchini flowers are stuffed with a poultry mousse, dried Porcini mushrooms and truffle. They are served with a sweet potato mousseline with ginger and grated lime, peas with mint, a vegetable and red wine jus, and topped with a poached Caussade black chicken egg.

For one serving (2 flowers per person):

2 Zucchini flowers

1 Caussade black chicken eggs

1tbs Olive oil

Sub head: For the stuffing:

80g Cubed poultry

1 egg yolk

50g Heavy cream

3g Dried Porcini powder

Salt and pepper

Pinch of nutmeg

2tbs truffle juice

5g Black truffle

Mix the poultry, gradually incorporating the cream and, finally, add the egg yolk. Season with salt, pepper, nutmeg, the truffle juice and the truffle brunoise (julienne the truffle, turn through a quarter and slice again to give cubes of 3mm or less).

Remove the flower stem and carefully fill the flower with the stuffing, close it up. Cook the flowers in a roasting dish with olive oil, butter, salt and pepper, roast them well on all sides.

For the Mousselline:

1 Sweet potato

1tbs Butter

Half a lime, grated

30g Ginger, finely grated

Salt and pepper

Prick the potato and bake it, skin on, in a 165°C oven for 1 h 45 mins. Remove the skin and mix with the softened butter, salt and pepper, lime and ginger. Reserve.

For the accompaniments:

100g Celery stick

1 Red onion

1 Clove garlic

Olive oil, drizzle

Knob of butter

Chicken stock

60g Fresh peas, blanched and cooled

5 Mint leaves, chopped

Brunoise the celery along with the onion and garlic. In a saucepan, sweat the onion, celery and garlic with the olive oil and butter. Cover with the chicken broth and cook until completely evaporated, add the peas and mint, season.

For the Jus:

1 Onion, diced

1 Carrot, diced

100g Celeriac, diced

2 Garlic cloves, diced

1/2L Red wine

1 Tomato, diced

2 Juniper berries

3 Black peppercorns

Sweat the diced vegetables in a saucepan until lightly coloured. Add the tomato, juniper berries and peppercorns. Deglaze with the red wine and reduce to obtain a sweet juice, season.

For the Poached Egg:

Add water and a little vinegar to a saucepan. Bring to a simmer and poach the eggs before cooling them in iced water.

To serve:

Edible flowers

Place the jus on a bevelled plate. Add the vegetable accompaniments, top with the two zucchini flowers and place the poached egg on the side. Decorate with the flowers.

Les Sens Restaurant

Stunningly Beautiful, Modern, Delicious French Cuisine

First published in the July/August 2020 issue of The Local Buzz

Images: Les Sens Restaurant