Three-Texture Sous-Vide Zucchini

Courgettes, Butter, Cucumber brine, Olive oil, Parsley, Lemon zest, Sea salt

Slice: 3 min. Mix: 1 min. Cooking: 2 min. Chill in the refrigerator: 1 h. Cooking sous-vide: 45 min. Cooking sous-vide: 2 h. Blend or grind: 3 min. Fry: 2 min. Cool down: 15 min.

Use a vegetable peeler to cut the courgettes (600 g) into ribbons, shape the larger pieces into balls with a melon baller, and finely chop the trimmings.

Toss the ribbons with cucumber brine (30 g), arrange them in one layer in a vacuum bag, and vacuum-seal. Chill them in the refrigerator for 1 hour; the ribbons remain raw.

Divide the sea salt (2 g) between the balls and trimmings. Add olive oil (15 g) to the balls. Put half of the butter (60 g) with the trimmings and reserve the other half for the puree; add lemon zest (3 g) and parsley (8 g). Prepare two vacuum bags, arrange the balls and trimmings separately in single layers, and vacuum-seal.

Sous-vide the sealed bags at 60°C for 2 hours for an al-dente texture, or at 75°C for 45 minutes for a softer result. Use the same setting for both components.

Blend the trimmings without their bag juices; add a little juice if the puree is too thick, then blend in the reserved butter for a silky texture.

If desired, sear the balls in a pan for about 2 minutes, until lightly colored.

If serving later, rapidly chill the sealed bags in an ice bath for about 15 minutes or until the contents are cold.

After chilling, transfer the bags to the refrigerator. Serve the three zucchini textures as a vegetable side.