Zucchini Milfey with Crab Puree
by Editorial Staff
Millefeuille (mille-feuille) literally translates from French as “a thousand layers”. Previously, only puff pastries smeared with cream were called so, but gradually the name passed to unsweetened puff snacks. A layered zucchini appetizer – zucchini millefeuille with potatoes and crab sticks – everyone loves for its delicate and mild taste.
Cook: 1 hour
Servings: 3
Ingredients
- Young medium zucchini – 1 pc.
- Potatoes – 200 g (2-4 pcs.)
- Crab sticks – 200 g (7-10 pcs.)
- Cream – 2 tbsp
- Parsley and dill greens – 2 tablespoon chopped spoons
- Saffron or turmeric – 0.5 teaspoon
- Butter – 50 g
- Egg – 1 pc.
- Flour – 2 tbsp
- Vegetable oil – for frying (1-2 tablespoons)
- Salt to taste
- Ground black pepper – to taste
- Mini tomatoes for decoration (optional) – to taste
- Decorating herbs – to taste
Directions
- Boil the potatoes in their uniforms (20-30 minutes), peel.
- Scroll the potatoes with crab sticks through a meat grinder. (The number of potatoes and crab sticks by weight should be approximately the same.) Heat the oil in a pan, put the potato-crab mass in the pan, salt, pepper, add saffron for color or turmeric. Add cream and mix. It is not necessary to fry the mass, but only to make it homogeneous. Add chopped greens.
- Cut the zucchini into circles, no more than 0.5 cm thick. Dip them in flour and dip them in a beaten egg. Fry zucchini slices on both sides in a frying pan with heated vegetable oil, over medium heat, until golden brown. Salt the zucchini in a pan.
- We collect a flaky zucchini snack. Put 1 tablespoon on a circle of zucchini. spoon (full) mashed potato and crab and level. So we alternate several layers.
- Top milfey can be decorated with mini tomatoes, parsley, basil. Zucchini milfei are delicious and warm as a main course and cold as an appetizer.
Bon Appetit!
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