Can I bake these courgette fries instead of frying?

Yes, you can brush them with oil and bake at 200C, but they won't be as crispy as the deep-fried version.

What can I use if I don't have brown shrimps?

Prawns finely chopped into small pieces are a great alternative, though they lack the concentrated salty punch of shrimps.

How do I stop the wild garlic from turning brown?

Add the wild garlic at the very end of the cooking process; it only needs a few seconds to wilt.

It is a very finely milled Italian flour that creates a lighter, smoother coating for frying.

Can I make the shrimp butter in advance?

You can prepare the base, but it is best to warm it through and add the wild garlic just before serving for the freshest flavour.

Courgette Fries With Poached Egg, Wild Garlic And Brown Shrimp Butter

Name: Courgette fries with poached egg, wild garlic and brown shrimp butter
Prep time: 20 min
Cook time: 20 min
Yield: 2 servings
Cuisine: British
Ingredients: 100ml whole milk; 100g '00' flour; 1 courgette; 30g unsalted butter; pinch mace; pinch cayenne pepper; pinch black pepper; 100g brown shrimps; 1 handful wild garlic; 1/2 lemon juice; 2 poached free-range eggs

Golden, crispy courgette fries paired with a silky poached egg and a rich, aromatic butter infused with wild garlic and salty brown shrimps. It is a luxurious, seasonal brunch that brings the freshness of the countryside straight to your plate.

Prep:less than 30 mins

Cook:10 to 30 mins

Serves:Serves 2

Dietary:Nut-free

By Matt Tebbutt
From Saturday Kitchen Recipes

This dish earns a Nutri-Score C. While the courgettes and wild garlic provide great nutrients, the deep-frying process and the rich brown shrimp butter increase the saturated fat content, balancing the overall health rating.

Equipment

Knife
Bowl
Sieve
Saucepan

Ingredients

For the courgette fries

100ml whole milk
100g ’00’ flour, seasoned with salt and pepper
1 courgette, very thinly sliced into strips

For the wild garlic and brown shrimp butter

30g unsalted butter
pinch mace
pinch cayenne pepper
pinch freshly ground black pepper
100g brown shrimps
1 handful wild garlic, washed
½ lemon, juice only

To serve

2 poached free-range eggs

Customise

Swap the ’00’ flour for cornflour if you prefer an extra-crunchy coating on your courgette fries.
If you cannot find wild garlic, a mix of garlic and flat-leaf parsley works a treat.
Use salted butter instead of unsalted, but reduce the added salt in the flour.

Method

Get your gear ready (10 minutes). First things first, preheat your deep fat fryer to 180C. Be careful with the hot oil and keep an eye on it! Grab two bowls; put the milk in one and your seasoned flour in the other.
Coat the courgette fries (5 minutes). Take your courgette strips and give them a quick dip in the milk, then toss them straight into the flour. Make sure they are well coated so they get that lovely golden crust.
Fry to perfection (10 minutes). Shake the strips in a sieve to get rid of any loose flour—this keeps your oil cleaner. Carefully slide them into the fryer and cook for about 2 to 3 minutes. Pure spring bliss.
Simmer the shrimp butter (5 minutes). Melt your butter in a saucepan over medium heat. Stir in the mace, cayenne, and black pepper, and let those spices dance for about a minute to release their flavour.
Finish the sauce (2 minutes). Stir in the brown shrimps and warm them through for a couple of minutes. Throw in the wild garlic last, just until it wilts, then stir in the lemon juice for a bright, zesty finish.
Plate it up. Divide your crispy courgette fries between two plates. Carefully perch a poached egg on top and spoon that rich wild garlic and brown shrimp butter all over. Serve immediately while it’s piping hot!

Chef’s Tip: To keep your courgette fries perfectly crisp, fry them in small batches. If you overcrowd the fryer, the temperature drops and the fries can get greasy rather than crunchy.

Suggested Wine Pairing

Because this dish balances the saltiness of the brown shrimp butter with the richness of eggs, you need a wine with good acidity to cut through the fat.

Prosecco Superiore – The bright bubbles and crisp apple notes cleanse the palate between bites of rich butter and fried courgettes.
Sauvignon Blanc – Its zesty citrus profile mirrors the lemon juice in the wild garlic and brown shrimp butter perfectly.
Unoaked Chardonnay – A light, mineral-driven Chardonnay complements the seafood elements without overpowering the delicate wild garlic.

What can you serve with this

Grilled Sourdough: Perfect for mopping up every last drop of that aromatic brown shrimp butter.
Avocado Slices: Adds a creamy, cool contrast to the hot, salty courgette fries.
Fresh Rocket Salad: A peppery salad with a simple balsamic glaze cuts through the indulgence of the poached eggs.

FAQs for Courgette fries with poached egg, wild garlic and brown shrimp butter

Can I bake these courgette fries instead of frying? Yes, you can brush them with oil and bake at 200C, but they won’t be as crispy as the deep-fried version.
What can I use if I don’t have brown shrimps? Prawns finely chopped into small pieces are a great alternative, though they lack the concentrated salty punch of shrimps.
How do I stop the wild garlic from turning brown? Add the wild garlic at the very end of the cooking process; it only needs a few seconds to wilt.
What is ’00’ flour? It is a very finely milled Italian flour that creates a lighter, smoother coating for frying.
Can I make the shrimp butter in advance? You can prepare the base, but it is best to warm it through and add the wild garlic just before serving for the freshest flavour.