Gâteau aux courgettes et saumon grillé au pesto

Étapes de réalisation

1Preheat your oven to 200°C (400°F). While it heats up, prepare your ingredients.

2In a large bowl, whisk together 2 eggs, 80g of flour, 20g of melted (and slightly cooled) butter, pressed garlic, milk, baking powder, salt, and pepper.

3Thinly slice your zucchini and gradually add them to the egg mixture, gently mixing them in.

4Pour the batter into a buttered loaf pan, smooth the top, and sprinkle half of your grated Parmesan cheese over it.

5Bake for 30-40 minutes, or until golden brown. While the cake bakes, prepare your salmon skewers.

6Cut the salmon fillets into large cubes and thread them onto skewers. Arrange the skewers on a plate, brush them with olive oil, and season with salt and pepper.

7Cook the salmon skewers on a preheated grill, griddle, or non-stick pan for about 10 minutes, turning them regularly to ensure even cooking.

8To serve, arrange the cooked salmon skewers on a platter. Garnish with pink peppercorns and finely chopped chives.

9Serve the hot salmon skewers with pesto thinned out with the remaining olive oil and a little water. Accompany them with the cooled 'invisible' zucchini cake, topped with the remaining Parmesan shavings.

Commentaires

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