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Stewed pumpkin with crab, pike caviar and carrot sauce

3 servings

30 minutes

Recipe from the chef of the restaurant "Gretel" Alexander Chelmakin.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
523.1
kcal
5.7g
grams
49.1g
grams
16.5g
grams
Ingredients
3servings
Pumpkin
150 
g
Crab claw meat (phalanges)
40 
g
Pike roe
10 
g
Herb butter
5 
g
Garden cress
1 
g
Sweet chili sauce
40 
ml
Thyme
1 
bunch
Rosemary
1 
bunch
Garlic
1 
g
Salt
1 
g
Sugar
1 
g
Carrot
2 
pc
Vegetable oil
140 
ml
Galangal root
15 
g
Cooking steps

  • 1

    Make carrot juice. Put it on the fire and reduce by 50%. Add galangal root.

    Required ingredients:
    1. Carrot: 2 pieces
    2. Galangal root: 15 g

  • 2

    Then blend the cooked juice. Strain and add vegetable oil in small portions.

    Required ingredients:
    1. Vegetable oil: 140 ml

  • 3

    While whipping this mixture, add oil until the sauce takes on a glossy color and thickens slightly.

    Required ingredients:
    1. 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.

    Required ingredients:
    1. Pumpkin: 150 g
    2. Thyme: 1 bunch
    3. Rosemary: 1 bunch
    4. Garlic: 1 g
    5. Salt: 1 g
    6. Sugar: 1 g

  • 5

    Place the pumpkin in a heated sweet chili sauce and simmer for 2-3 minutes on low heat.

    Required ingredients:
    1. Sweet chili sauce: 40 ml

  • 6

    Heat the crab claw in salted water, tear it into strands, and mix with carrot sauce.

    Required ingredients:
    1. Crab claw meat (phalanges): 40 g
    2. Carrot: 2 pieces

  • 7

    Place the stewed pumpkin on a plate, top with crab. Garnish with pike caviar and drizzle with carrot sauce.

    Required ingredients:
    1. Pumpkin: 150 g
    2. Crab claw meat (phalanges): 40 g
    3. Pike roe: 10 g
    4. Carrot: 2 pieces

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