Serves 6

12 Zucchini flowers
3 oz Flour
1 Coffee spoon of baking soda
1 Egg
Oil to fry
1 Cup water
Salt

 They are to be prepared at the last minute

1- Cut the stem

2- Open the flowers, and remove the inside

3- Prepare the beignet mixture:
Place all the ingredients except the flowers in a food processor, and let it turn until everything is well blended
Pour the mixture in a bowl
Heat the oil in a deep pan

4- Dip the flowers into the mixture, and place them in the hot oil, turn once, remove when fluffy and golden

5- Place on tissue paper and serve hot

 Serves 2

15 or 20 Sorrel leaves
4 Tablespoons heavy cream
½ oz Butter
Salt

1- Wash the sorrel leaves and remove the stems. Cut them thinly with scissors.

2- Heat the butter in a small pan. When the butter is melted, add the sorrel.

3- Stir until the leaves become soft. It only takes some few seconds.

4- Add the cream and salt to your taste; stir 1 or 2 minutes or until the cream reduces a little bit.

Spread over the fish.