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4 servings
- 1 green Zuccherina
- 2 yellow Zuccherinas
- 2 red Zuccherinas
- 4 herrings
- 3 dsp. olive oil
- 1 dsp. lemon juice
- 6 dsp. low-fat mayonnaise
- 1 pinch cayenne pepper
- 1 aubergine
- 1 courgette
- 1 dash of balsamic vinegar
Preparation:
Of course, real cooks can use home-made mayonnaise instead of the low-fat variety!
To make the sauce, cook 2 red and 2 yellow Zuccherinas in the pre-heated oven until brown all over. Peel the Zuccherinas (possibly with a peeler), wash them, purée them separately and put them through a sieve. Mix the red pepper purée with the first half of the low-fat mayonnaise. Season the sauce with cayenne pepper, salt and balsamic vinegar; Make the yellow low-fat mayonnaise in the same way. Cut the three colours of pepper and the outside of the courgette and aubergine into strips. Blanch the various vegetables separately al dente, and rinse them under the cold tap.
Dab the vegetables dry with kitchen paper and finish with a dressing of oil, lemon juice, pepper and salt.
Cut the herring fillets off the bone, check for bones and cut lengthwise.
Arrange the vegetable sticks in the middle of the plates, and lay the herring fillets on them and garnish with the sauces.
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