Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Zucchini salad with mint pesto
Cutting the zucchini into thin slices not only gives it a very attractive shape – it also emphasizes its crunchy texture in a sophisticated way.
Cooking time: 45 minutes
for the salad
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | zucchinis, medium size, approx. 1 kg | |
| 3 | tablespoon(s) | lemon juice |
| 2 | tablespoon(s) | olive oil |
| 1/4 | teaspoon(s) | salt (+ 1 pinch for salting) |
for the mint pesto
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | bunch | of mint |
| 1 | bunch | of parsley, flat-leaf |
| 50 | g | olive oil |
| 2 | tablespoon(s) | pine nuts |
| 1 | clove | garlic, peeled |
| 1 | pinch | of salt |
| 1 | pinch | of pepper |
| 100 | g | flaked almonds |
| 50 | g | parmesan cheese |
| mint leaves for decoration | ||
- Using a vegetable peeler or mandoline slicer, carefully slice the zucchinis lengthways into thin strips. Place the strips in a sieve, sprinkle with a pinch of salt and leave to stand for 10 minutes to draw out the excess moisture. Pat dry with a paper towel. Mix the lemon juice, olive oil and salt in a bowl.
- In a blender, combine mint leaves, parsley, olive oil, pine nuts and garlic. Blend until the mixture forms a coarse paste. Add more olive oil if necessary and season with salt and pepper to taste.
- Toast the flaked almonds in a frying pan over a medium heat. Do not take your eyes off the pan and toss or stir the leaves frequently as they burn quickly.
- Arrange the zucchini ribbons on a large plate and generously spread the mint pesto over them. Grate the Parmesan over the top and garnish with toasted flaked almonds and extra mint.
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