In article ,
"Nils Gustaf Lindgren" wrote:

OK
I started with
400 g filet of pike perch or walleye.
1 dl thick cream
1-2 teaspoon(s) potato flour
1 egg
1 teaspoon sichuan, coarsely mortared
0.5 gr saffron
salt to taste
Dice fish, run through mixer with rest of ingredients. To adjust seasoning,
fry small amount of the farce, or, poach it.
Fill squash flowers with farce - I use one of thos enifty plastic bags with
a pointy snout.
Steam flowers for about 20 minutes.
My trusty steamer was to small so I put the flowers in the oven, on a grid
with a silicon paper over a pan with water, and set the oven at 120 degrees
centigrade, with the fan blowing. This worked very well.
Serve with a sauce of wild mushrooms (morrels or cantarelles) and a good
white Burgundy (Meursault comes to mind).

Cheers

Nils

Thank you mucho. The flowers will be coming in the next few months so
this is perfect.