The zucchini ribbons are a breeze too- simply slice zucchinis into ribbons using a potato peeler, pop them in a bowl and drizzle with olive oil. Grate in a clove of garlic, add in a good handful of chopped mint, half a handful of chopped flat leaf parsley, and about a tsp of grated lemon zest. Tip it all into a hot pan and sautee until tender, spritz with a little lemon juice and season with salt and freshly ground pepper.For the beurre blanc you need:
- 50ml white wine
- 50ml white wine vinegar
- 1 shallot (1Tbl)
- 8 peppercorns
- 1 bay leaf
- 100ml cream
- 250g butter (cold and cut into centimetre squares)
- salt and pepper
- squeeze of lemon juice
Place the wine and vinegar in a saucepan.
Rough chop the shallot and add to the liquid with the peppercorns and bay leaf.
Place on medium heat and reduce the wine and vinegar by three-quarters.
Next add the cream and reduce by half. Cool slightly then return to very low heat.
Whisk in the butter piece by piece until fully incorporated and silky smooth in appearance.
Strain the sauce through a fine sieve and discard the solids.
Taste the beurre blanc sauce and season with salt and pepper, and a squeeze of lemon juice if required. The beurre blanc will keep in this form for a couple of hours if kept covered in a warm place. Once it is cold it can't be reheated as it will split.