Zucchini Loaf with Truffled Potato Slice

For the zucchini loaf, lightly salt zucchini, let stand a few minutes and squeeze well.

Wash and finely chop the dill.

Mix zucchini, dill, flour, egg, semolina, salt, pepper and garlic well.

Let stand for about 15 minutes, then form loaves, turn in breadcrumbs and fry in a coated pan in a little hot oil until golden brown on both sides. Lift out of the fat and pat dry with a paper towel.

For the potato slices, oil a terrine dish and line with breadcrumbs. Season the finely chopped potatoes with truffle oil (or fresh truffle if available), salt and pepper and fill into the terrine form. Then bake in the oven at 160 °C for about 30 minutes. Let rest for a few minutes, press briefly and turn out. Cut the terrine into slices and brush again with truffle oil.

Arrange the fried zucchini slices with the potato slices on a plate.

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