When preparing a dish, Dimo creates the recipes based on the available fresh products. This week he picked up fresh blossoms of zucchini(small zucchini with their flowers). Not only that the zucchinis are tender and delicious, but also the blossoms give a fresh, spring aroma to the dish. Combine zucchini turbot fillet stuffed with shrimp farsh and fresh baby carrots to get a dish with a unique sea smell. Fillet of turbot, Baby carrots, baby turnips and baby beets, Celery, Zucchini Blossoms, Lox, Small shrimp (5-6), Butter, Cream, Fresh thyme, White wine
Fry in butter the baby carrots, baby turnips and baby beets. After they get soft add the shrimps and fresh thyme. Leave the mixture on the oven for several minutes and then add white wine. When the wine evaporates, add cream and strain till there is no lumps in the sauce. Put some of the sauce in the fillet of turbot and roll it. Put the turbot in broth with some butter and cover for several minutes. Add fresh vegetables and cover for 5 more minutes. Steam the zucchini blossoms in hot water. When the zucchini are ready embrocate them with butter.