Courgette flowers stuffed with brandade de Nîmes

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On my trip to Uzès, I tasted the delicacy of the brandade sold there and the idea of using it to stuff courgette flowers came to me. Unfortunately, even with hot houses, courgette flowers have a very short season, so enjoy them while ye may! When I tested this dish in the depths of winter, I had to find another way of containing the brandade and so I used Chinese leaves. You will also need 8 cocktail sticks.

Ingredients

For the tomato dipping sauce

For the tempura batter