Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Javier Codina's zucchini flower stuffed with salted cod brandade, pil pil emulsion Food Javier Codina's zucchini flower stuffed with salted cod brandade, pil pil emulsion Preparation time 30 minutes Cooking time 90 minutes Serves 10 Ingredients 30 female zucchini flowers 800g salted cod, skinless, soaked in cold water in refrigerator for 24 hours, changing water every six hours 1 litre water 100ml milk 2 bay leaves 1 tbsp white peppercorns 2 sprigs thyme 2 medium Desiree potatoes, peeled, diced 100ml garlic olive oil 100ml water 100g butter Pil Pil emulsion 300ml extra virgin olive oil 3 garlic heads, unpeeled, separated as cloves 4 litres fish stock 500g salted cod trimmings, bones and skin Garnish Lemon dressing 150ml olive oil 50ml lemon juice Salt and pepper, to taste 10 sprigs coriander, picked 30 coriander seeds Method Drain salt cod and place in a wide saucepan with fresh water, milk, bay leaves, peppercorns, thyme and bring to the boil over high heat, then reduce heat to low and simmer, covered for 15 minutes. Drain cod, reserving liquid, in a jug for use in Pil Pil emulsion. Cool slightly, break cod into coarse flakes. Boil potatoes. When cooked, drain, mash. Process flaked fish and potatoes until well combined. With the motor running, gradually add the garlic oil in a thin, steady stream until well combined and smooth. Transfer to an electric mixer with the paddle attachment. Mix for a few minutes or until combined. Holding each zucchini flower, use your thumbs to gently open the flower. Use your fingertips to snap off and discard yellow stamens in the centre of flower. Repeat with remaining flowers. Spoon a tablespoon of brandade into the centre of each flower, then twist petal ends to enclose. Pre heat oven to 180°C. Place the zucchini flowers onto a roasting tray, then add water and butter. Cover the tray and bake for 8 minutes. Method - Pil Pil In a small saucepan, combine the garlic cloves with the olive oil and infuse at 70°C for 2 hours. In a medium saucepan add the fish stock and cod trimmings, simmer for at least 1 hour or until reduced to 500ml, set aside to infuse for 2 hours. Pass through a fine chinois or fine sieve, then place in a food processor. With the motor running, add the garlic and warm olive oil in a steady stream to emulsify. Season to taste with sea salt and pepper. Garnish. Method - Lemon Dressing In a mixing bowl, whisk the olive oil, lemon juice and seasoning then drizzle over the zucchini flowers just prior to serving. To serve On the base of a serving plate place the Pil Pil sauce then position the zucchini flowers onto the Pil Pil, sprinkle the coriander seeds randomly onto the Pil Pil sauce and place coriander leaves onto the flowers. Drizzle with the lemon dressing. Serve with extra brandade if required. Food Preparation Time 30 minutes Cooking Time 90 minutes Serves 10 Perfect Match Angas & Bremer Grenache 2021 $17.00 in any 12 $18.00 in any 6 $20.00 each Price | options $17.00 in any 12 bottles Qty Add to cart Schild Estate Chardonnay 2022 $17.85 in any 12 $18.90 in any 6 $21.00 each Price | options $17.85 in any 12 bottles Qty Add to cart The Flying Winemaker Prosecco NV $18.70 in any 12 $19.80 in any 6 $22.00 each Price | options $18.70 in any 12 bottles Qty Add to cart Gudilly Sparkling Pinot Chardonnay NV $20.40 in any 12 $21.60 in any 6 $24.00 each Price | options $20.40 in any 12 bottles Qty Add to cart The Kings' Creed Chardonnay 2022 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Mitolo Jester Sangiovese Rosé 2023 $21.25 in any 12 $22.50 in any 6 $25.00 each Price | options $21.25 in any 12 bottles Qty Add to cart Exclusive Lawley Farm Chardonnay 2024 $22.10 in any 12 $23.40 in any 6 $26.00 each Price | options $22.10 in any 12 bottles Qty Add to cart Trimboli Family Wines Sentimental Stones Pinot Noir 2023 $22.10 in any 12 $23.40 in any 6 $26.00 each Price | options $22.10 in any 12 bottles Qty Add to cart Exclusive Andrew Peace Pinot Noir 2023 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart Corryton Burge Grenache 2022 $23.80 in any 12 $25.20 in any 6 $28.00 each Price | options $23.80 in any 12 bottles Qty Add to cart La Lutte Rosé 2024 $24.65 in any 12 $26.10 in any 6 $29.00 each Price | options $24.65 in any 12 bottles Qty Add to cart Colours of the South Pinot Blanc 2022 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Mercer Wines Vermentino Bianco 2023 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Skye Ridge Pinot Noir 2022 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart The Lane Pinot Noir 2023 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Grant Burge Sparkling Pinot Noir Chardonnay Rosé NV $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Armstrong Rosé 2024 $25.50 in any 12 $27.00 in any 6 $30.00 each Price | options $25.50 in any 12 bottles Qty Add to cart Willow Bridge Estate Bookends Fumé Sauvignon Blanc Semillon 2022 $28.05 in any 12 $29.70 in any 6 $33.00 each Price | options $28.05 in any 12 bottles Qty Add to cart Hardys HRB Pinot Noir 2022 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Lambrook Plant Pinot Shiraz 2019 $29.75 in any 12 $31.50 in any 6 $35.00 each Price | options $29.75 in any 12 bottles Qty Add to cart Two Blues Sauvignon Blanc 2014 1 case has been added to your cart. Cart total: xxx 1 case, 12 bottles, 3 accessories Checkout Continue Shopping You might also like Food Maggie Beer's Pumpkin, Verjuice and Olive Oil Risotto Words by Maggie Beer on 4 Mar 2016 Food Guy Grossi’s Grilled cos, whipped ricotta & egg recipe Words by Guy Grossi on 13 Nov 2017 Food Javier Codina's braised oxtail with arbequina olives and farro