Ingredients
80g unsalted butter
4 zucchini (medium sized) sliced 8mm thick
40ml Verjuice
1 lemon zested
to season sea salt and freshly ground black pepper
1 cup chervil leaves loosely packed
80g unsalted butter
4 zucchini (medium sized) sliced 8mm thick
40ml Verjuice
1 lemon zested
to season sea salt and freshly ground black pepper
1 cup chervil leaves loosely packed
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Methods
1
Place a large non stick fry pan over a high heat.
2
Place the butter into the pan and cook until nut brown, then add the olive oil to inhibit the butter from burning.
3
Place the sliced zucchini into the pan and cook for 6 to 8 minutes or until golden brown, then add in the lemon zest and deglaze with Verjuice. Cook for another 2 to 3 minutes or until the Verjuice has reduced by half, then season to taste with sea salt and ground black pepper.
Tip: Do not to overcrowd the fry pan, if you don’t have a pan large enough, cook the zucchini in two batches.
4
Remove from the heat, place onto a serving platter and sprinkle with chervil. Serve warm.
5
Serving suggestion: This zucchini dish goes beautifully with roasted chicken breast or pan-fried ocean trout.
1
Place a large non stick fry pan over a high heat.
2
Place the butter into the pan and cook until nut brown, then add the olive oil to inhibit the butter from burning.
3
Place the sliced zucchini into the pan and cook for 6 to 8 minutes or until golden brown, then add in the lemon zest and deglaze with Verjuice. Cook for another 2 to 3 minutes or until the Verjuice has reduced by half, then season to taste with sea salt and ground black pepper.
Tip: Do not to overcrowd the fry pan, if you don’t have a pan large enough, cook the zucchini in two batches.
4
Remove from the heat, place onto a serving platter and sprinkle with chervil. Serve warm.
5
Serving suggestion: This zucchini dish goes beautifully with roasted chicken breast or pan-fried ocean trout.
