Courgette, Sorrel, Elixir d’Anvers

Vilhjalmur Sigurdarson - Souvenir
  • 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


  1. Light the barbecue.
  2. Mix together miso, soy sauce, juice of ½ lemon, and Elixir d’Anvers.
  3. Place the green courgettes on the grill and leave to caramelize.
  4. 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.
  5. 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.
  6. Make a quick vinaigrette with olive oil, a squeeze of lemon juice, and Elixir d’Anvers.
  7. Arrange the grilled, marinated, and raw courgettes on a plate and finish with sorrel and a drizzle of miso-mixture and vinaigrette.