serves
6
prep
30 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
30
minutes
cooking
15
minutes
difficulty
Easy
level
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All Together Now
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 zucchini, halved lengthways
- Salt
- Olive oil, for drizzling
- 100 g butter, unsalted
- 2 tbsp salted capers, drained, soaked in warm water
- 5 anchovies
- 2 tbsp white wine vinegar
- 15 g French tarragon leaves
Serves 6 as a side dish
Instructions
- Place the zucchinis, cut-side facing up on a clean working surface. Sprinkle generously with salt and allow to stand for 30 minutes.
- When ready to cook, heat a chargrill pan or barbecue over high heat. Rinse the zucchinis of salt, pat dry and drizzle generously with olive oil. Grill, cut-side down for 6 minutes, then turn and cook for a further 6 minutes, until charred and cooked through, then transfer directly to a serving plate.
- While the zucchinis are grilling, melt the butter in a small frying pan over medium-high heat. Cook until it reaches a nut brown, then add the capers and anchovies to the butter. Stir to combine, then add the white wine vinegar. Cook for 1 minute, then stir through the tarragon leaves and remove from the heat.
- To serve, spoon the tarragon, anchovy and caper browned butter over the charred zucchinis and serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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