I wanted something more visual than usual.
The zucchini was super easy and only took 30sec of blanching before assembly.
The chicken was cooking sous-vide style
Then I briefly grilled it
And made the sauce using my frozen chicken fond
And voila :)
At some point I’ll need to buy additional plates because it’s becoming quite repetitive to always plate using the same…
For the zucchini’s I tried the mandoline, knife and potatoes peeler; go for the peeler. Don’t bother with the mandoline unless you have maybe a high quality one.
Use quality olive oil because that’s basically all the taste you’ll have on them.
Serve them room temp or slightly higher but don’t go re-heating them too hot otherwise it’s all turning to mush.