Ratatouille, but Fine Dining
“Delicious ratatouille with a twist”
— Parker Hallberg


Serves 3


Step 1

Heat oil on a pan. Add diced aubergine and season with salt. Once the aubergine is tender drain the excess oil. Repeat the process with the courgette and 250g of bell pepper frying them in the same oil

Step 2

For the tomato sauce heat up olive oil and add onion, 10g garlic and salt. Once the water has evaporated add in quartered tomatoes, salt and basil stems. Cook on medium heat till the tomatoes break down then strain

Step 3

For the red pepper sauce, blend bell pepper until it liquifies and then strain the liquid

Step 4

Add some ratatouille oil into a pan and sweat shallots, 10g garlic, salt and paprika. Once the shallots are translucent add in the pepper juice and reduce

Step 5

Add a splash of cream, cubed butter, sherry vinegar, tabasco and salt. Mix together then strain

Step 6

Make a mousse from the shrimp, egg white, salt and 55ml cream. Pass through a sieve and fill into a piping bag. Refrigerate for an hour

Step 7

Remove the sepal and stigma from the squash blossoms. Fill the blossom three quarters of the way with shrimp mousse

Step 8

Combine rice flour, an egg yolk and sparkling water. Dip the flowers into the batter and fry at 350F. Drain and season with salt

Step 9

Remove the excess water from the fish and season with salt. Cook the fish 90% of the way on the skin side then flip. Assemble the ratatouille, tomato sauce, fish, orange blossoms and basil oil. Enjoy
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