Courgette, Sorrel, Elixir d’Anvers
Vilhjalmur Sigurdarson - Souvenir
INGREDIENTS
- 80 g miso
- 15 g soy sauce
- 1 lemon
- 4 cl Elixir d’Anvers
- 4 medium green courgettes
- 1 medium yellow courgette
- 4 small yellow courgettes
- coarse salt
- extra virgin olive oil

PREPARATION
- Light the barbecue.
- Mix together miso, soy sauce, juice of ½ lemon, and Elixir d’Anvers.
- Place the green courgettes on the grill and leave to caramelize.
- Slice the medium yellow courgette finely and keep to one side. Cut the small yellow courgettes lengthwise and marinate in olive oil, a squeeze of lemon juice, and a pinch of coarse salt.
- Remove the green courgettes from the grill when they’re almost done, baste with plenty of miso-mixture, return to the grill for a short time, remove from the grill and baste again. Sprinkle with coarse salt.
- Make a quick vinaigrette with olive oil, a squeeze of lemon juice, and Elixir d’Anvers.
- Arrange the grilled, marinated, and raw courgettes on a plate and finish with sorrel and a drizzle of miso-mixture and vinaigrette.