Zucchini Pralines

A great zucchini recipe for every taste:

Cut the pike fillet into cubes and season with pepper, nutmeg, salt and juice of one lemon. Everything in a cutter form and prepare together with the whipped cream to a farce. Finally, stir in the dill and leave to cool.

Remove the shells from the crayfish tails, remove the intestines, season with salt and pepper. Sauté the crab tails briefly in a frying pan with olive oil (about 1 minute). Season the scallops as well and sauté briefly.

Rinse the zucchini and cut into longitudinal slices about 2 mm thick, preferably with a slicer. Place 2 zucchini slices crosswise and in the center about 1 tbsp fish farce form. Place a scallop or shrimp on top and cover repeatedly with farce. Now fold the zucchini slices over it and form into a nice parcel.

Gently toast the zucchini parcels on both sides in a frying pan with olive oil.

Sauté the tomatoes, shallot and garlic in a frying pan with olive oil. Season with salt and pepper and stir in basil.

Arrange the tomatoes on plates, place the zucchini pralines on top and serve with long-grain rice or possibly baguette.

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