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Javier Codinas Zucchini Flower Stuffed With Salted Cod Brandade Recipe

Javier Codina's zucchini flower stuffed with salted cod brandade, pil pil emulsion

Preparation time
30 minutes
Cooking time
90 minutes


  • 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


  • Lemon dressing
  • 150ml olive oil
  • 50ml lemon juice
  • Salt and pepper, to taste
  • 10 sprigs coriander, picked
  • 30 coriander seeds


  1. 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.
  2. Boil potatoes. When cooked, drain, mash.
  3. 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.
  4. 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.
  5. Spoon a tablespoon of brandade into the centre of each flower, then twist petal ends to enclose.
  6. 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

  1. In a small saucepan, combine the garlic cloves with the olive oil and infuse at 70°C for 2 hours.
  2. 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.
  3. 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.
  4. Garnish.

Method - Lemon Dressing

  1. In a mixing bowl, whisk the olive oil, lemon juice and seasoning then drizzle over the zucchini flowers just prior to serving.

To serve

  1. 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.
  2. Drizzle with the lemon dressing. Serve with extra brandade if required.
Preparation time
30 minutes
Cooking time
90 minutes


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