Courgette flower, boiled egg and light mustard dressing

(For 4 portions)

• 2 punnets Motti Cress
• 1 Zallotti Blossom
• 8 courgette flowers
• 100gr marrowfat peas cuit
• 100gr plain yoghurt
• 4 eggs
• 1 drizzle vegetable oil
• 20gr soft unsalted butter
• 80gr mayonnaise
• 10gr mustard
• 2 tbsp cornflour
• 100ml water
• 4 fine bread wafers
• 1 pinch of fine sea salt
• 1 pinch of white ground pepper
• oil for frying

For the courgette flower and sauce:

• Slice the courgette, keeping it attached to the flower. 
• Mix the cornflour and the water in a bowl with the salt and pepper. 
• Dip each courgette flower into the cornflour mix and fry at medium temperature. 
• To make the sauce, mix the mustard and half of the plain yogurt. 
• Mix the other half of the yogurt with the cooked marrow fat peas. 

For the eggs: 

• Use 4 half sphere silicon moulds and brush them with the vegetable oil. 
• Place the mould on top of boiling water (Bain Marie) and crack 1 egg in each sphere. 
• Leave to cook covered until hard boiled and remove from the mould. 
• Brush each cooked eggs with the soft butter and roll them into the freshly cut Motti Cress. 

To serve:

• Divide the cooked marrow fat peas at the centre of each plate. 
• Place the eggs on top of the marrow fat peas and arrange the fried courgette flower around. 
• Serve with the fine bread wafer, the light mustard sauce and the Zallotti Blossom flowers. 

Recipe: Franck Pontais