Stuffed Zucchini Flowers

1. Gently clean the zucchini flowers, removing the steam and pistil.
2. Mix the Fish with salt, sugar, egg yolks and cream.
3. Gently blend in a cold bowl. Add egg whites and the warm butter to create the fish mousse. It should be spongy and not dense.
4. Using a pastry bag, stuff each zucchini flower horizontally.
5. Roll and seal them in the cling film.
6. Steam in the oven to 80 C for about 10 minutes.

Zucchini Coulis

1. Cut the zucchinis into regular sized pieces.
2. Steam them for approximately 12-15 minutes.
3. Leave to cool a little then mix with elderflower vinegar and also add the oil. 
4. Blend the zucchini with the vegetable stock into a smooth coulis.
5. Add salt and pepper to taste.

Summer Salad

1. Steam all vegetables in differts pans.
2. Smoke the potatoes lightly on the fire.
3. In a bowl add all the ingredients, then mix with a little elderflower vinegar and elderflower oil.
4. Garnish with mountain flowers and salt.