Rick Stein courgette flowers stuffed with salt cod, cream, garlic and tomato sauce recipe on Rick Stein’s Secret France

Rick Stein served up tasty courgette flowers stuffed with salt cod, double cream, Provencal olive oil, garlic (brandade de Nîmes) and a tomato sauce on Rick Stein’s Secret France.

The ingredients are: 250g salt cod, soaked for 24 hours and water changed 3 times, 2 garlic cloves, finely chopped, 75ml double cream, 75ml olive oil, 8 courgette flowers or 8 Chinese cabbage leaves and freshly ground black pepper.

For the tomato dipping sauce: 4 tomatoes, ½ tsp piment d’Espelette or pimenton, ¼ tsp salt, pinch sugar and 1 tsp olive oil.

For the tempura batter: 115g plain flour, 115g cornflour, pinch salt, 300ml chilled soda water and 1 litre sunflower oil, for frying.




See Rick’s recipes in his book titled: Rick Stein’s Secret France available from Amazon now.

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