A fresh and contrasting starter: raw zucchini marinated in lemon meets the sweetness of dill-flavored brousse cheese. Maison BARTHÈS Dukkah adds its roasted notes and crunch, while pink peppercorns punctuate the dish with delicately peppery and fruity notes.
Ingredients — for 4 people
For the carpaccio
- 2 beautiful zucchini, green and yellow if possible
- 1 lemon
- 2 tbsp olive oil
- 1 tsp Maison BARTHÈS pink peppercorns
- Fleur de sel
- Pepper
For the brousse cheese
- 150g brousse cheese
- A few sprigs of fresh dill
- 1 tbsp Maison BARTHÈS Dukkah
- A few lemon zests
- A drizzle of olive oil
For the finishing touch
- A few drops of pear condiment (or pear vinegar)
- A few dill sprigs
- A few pink peppercorns
- A little Dukkah
Preparation
1. Prepare the zucchini
Wash the zucchini, then, using a mandoline, slice them very thinly.
Arrange them harmoniously on the plates. Drizzle with a little olive oil and lemon juice. Add a few zests, a pinch of fleur de sel, and lightly crushed pink peppercorns.
Marinate for 5 to 10 minutes: the lemon will slightly soften the zucchini while maintaining its freshness and crunch.
2. Prepare the dill brousse cheese
Gently mix the brousse cheese with finely chopped dill, a few lemon zests, and a drizzle of olive oil.
Using two spoons, form small quenelles.
Place a little Maison BARTHÈS Dukkah on a plate, then gently roll the quenelles in the mixture to partially coat them and give them a crunchy texture.
3. Assemble
Place the Dukkah brousse quenelles on the zucchini carpaccio.
Add a few drops of pear condiment: just enough to bring a fruity and tangy note without masking the freshness of the lemon.
Finish with a few dill sprigs, a few lightly crushed pink peppercorns, and a little touch of Dukkah.
Maison BARTHÈS tip
Crush the pink peppercorns at the last moment rather than grinding them into a powder: they will retain more of their aroma and provide small aromatic bursts with each bite.
Also, add the Dukkah at the last moment to preserve all its crunch. It is precisely the contrast between the fresh zucchini, the creamy brousse, and the roasted seeds and spices of the Dukkah that makes this recipe so interesting.
A big thank you to Karine from @coupsdefood for this lovely recipe created around our Dukkah and pink peppercorns.
