Stewed pumpkin with crab, pike caviar and carrot sauce
3 servings
30 minutes
Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.
1
Make carrot juice. Put it on the fire and reduce by 50%. Add galangal root.
- Carrot: 2 pieces
- Galangal root: 15 g
2
Then blend the cooked juice. Strain and add vegetable oil in small portions.
- Vegetable oil: 140 ml
3
While whipping this mixture, add oil until the sauce takes on a glossy color and thickens slightly.
- Vegetable oil: 140 ml
4
Peel the pumpkin of the Carrot variety. Bake it with fresh thyme, rosemary, and garlic. Add a little salt and sugar. Cover with foil and bake for 15-25 minutes at 180 degrees.
- Pumpkin: 150 g
- Thyme: 1 bunch
- Rosemary: 1 bunch
- Garlic: 1 g
- Salt: 1 g
- Sugar: 1 g
5
Place the pumpkin in a heated sweet chili sauce and simmer for 2-3 minutes on low heat.
- Sweet chili sauce: 40 ml
6
Heat the crab claw in salted water, tear it into strands, and mix with carrot sauce.
- Crab phalanges: 40 g
- Carrot: 2 pieces
7
Place the stewed pumpkin on a plate, top with crab. Garnish with pike caviar and drizzle with carrot sauce.
- Pumpkin: 150 g
- Crab phalanges: 40 g
- Pike caviar: 10 g
- Carrot: 2 pieces