Bouquetierede Legume
By Executive Sous Chef Atul Upadhyay
- Slice yellow and green courgettes length wise and grill.
- Prepare and blanch vegetables.
- Sauté the vegetables in olive oil and season.
- Prepare a basket of grilled courgettes by overlapping them. Arrange the sautéed vegetable in it.
- Prepare a beurre blanc using butter and refined flour. Mix the two constantly a low flame until cooked (not browned). Add a splash of wine and, halved cherry tomatoes and halved Kalamata olives.
- Pour the sauce over the vegetables.
- Serve.