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

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