- Fillet of salmon
- Zucchini flowers
- 1/3 Cup Blue Bay ricotta cheese
- 1 Small blood orange
- 1 lemon (and zest)
- 1 egg
- 1 cup water
- 1/2 cup corn flour
- 2 Tablespoons of plain flour
- Snow pea sprouts
- Mediterranean almond crumbs from Pilpel Fine Foods (www.pilpelfinefoods.com)
- 1 Teaspoon of sugar
- Salt, pepper
- Canola oil for frying
Remove skin from salmon. Place salmon in almond crumb mixture and coat all sides. Then wrap in plastic wrap and place in fridge for 1 hour or overnight. Once ready, take salmon from fridge an leave out for about 30mins if possible. Then, pour about 1 tablespoon of canola oil into a non-stick frying pan over medium heat. Place salmon in pan and cook for 3 minutes on one side and 1-2 minutes on the other.
For the ricotta stuffing - peel and finely dice the blood orange. Place in bowl with ricotta cheese, lemon zest, juice of half a lemon, 1/4 teaspoon of salt and sugar. Mix together and then set aside.
Wash zucchini flowers to remove any bugs/dirty. Spoon in 1 heaped teaspoon of the mixture into each flower and then twist petals together to seal.
For the batter, whisk water and egg together. Then add corn flour and plain flour and mix together with a butter knife. The mixture should still have lumps in it.
Add canola oil to pan for deep frying and place over medium high heat. Drop a bread crumb into oil to see if ready.
Place zucchini flower into batter and coat well. Then immediately place zucchini flower into oil. Fry for about 2-3 minutes. Then remove from oil and place on paper towel to absorb excess oil.
Slice salmon into thick pieces and place on snow pea sprouts. Place a couple of the stuffed zucchini flowers on top.