Salmon with Crab Cap

grill, cover with the pulsed crabs and post-cook. For the sauce, sauté the crab shells in olive oil, extinguish with white wine and balsamic vinegar, add a dash of whipping cream, a little bit of yogurt and paradeis pulp, simmer and strain. Cut the zucchini into lozenges, sauté in olive oil, season and add the pitted and halved olives in a flake of butter.

Tariquet from Eauze, southwest France.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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