Roasted Herb Goat with Zucchini Noodle Cream and Parmesan Omelette

Mix the softened butter, chopped herbs, and salt until a paste forms

Intrude under the goat's skin, detaching it gently from the cuts at the extremities and making small incisions in less exposed areas (under the wings and between the thighs)

With the remaining butter, spread all internal parts of the goat

Place in a preheated oven at 200°C for 15 minutes or until well browned

Cover with aluminum foil and reduce the oven temperature to 160°C, baking for an additional 20 minutes

Prepare the cream: whisk egg yolks rapidly, mix with remaining ingredients, and cook over low heat in a water bath without allowing the water to boil

Whisk continuously until thickened and developed a creamy texture

Cook, discard Parmesan shells, caper, and adjust salt to taste

Prepare zucchini noodles: remove the stem from each zucchini and discard the lower part

Slice into very thin strips (1-2mm) along the length of the zucchini

Lay the slices on top of each other, making new cuts in a noodle shape

Boil abundant water with salt as if cooking pasta

Dunk the zucchini and cook for 2 minutes

Drain

Cover with Creamy Goat Omelette and Parmesan

Serves 4 portions