Zucchini and Caviar Cake
Baked as small cakes with zucchini, fish roe, and tenderloin for a nutritious and visually appealing dish.
Ingredients
Zucchini (sliced)
100 g
Caviar
20 g
Tenderloin (sliced)
50 g
Small cakes (flattened)
4
Light soy sauce (for marinating the tenderloin)
to taste
Salad dressing (spread on the cakes)
to taste
Pea shoots (stir-fried)
to taste
Instructions
1
Step 1
Slice the tenderloin and marinate it with a little light soy sauce. Wash the pea shoots and cut the zucchini into slices. Flatten the small cakes with the palm of your hand, then heat a small amount of olive oil in a skillet and toast the cakes until fragrant and cooked through to make pancake-like bases.
2
Step 2
Heat a little more oil and stir-fry the tenderloin slices, zucchini slices, and pea shoots separately until each is cooked through.
3
Step 3
Spread a little salad dressing on the toasted cake bases, arrange the zucchini, tenderloin, and pea shoots on top, and finish by placing the caviar over everything.
