Braised Pumpkin with Crab, Pike Caviar, and Carrot Sauce
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
3
Description
Recipe by chef John Smith from a popular American restaurant.
Ingredients
- Pumpkin - 5.3 oz
- King crab back claws - 1.4 oz
- Pike Caviar - 0.4 oz
- Green Butter - 0.2 oz
- Cress salad - 0 oz
- Sweet Chili Sauce - 1 fl oz
- Thyme - 1 bunch
- Rosemary - 1 bunch
- Garlic - 0 oz
- Salt - 0 oz
- Sugar - 0 oz
- Carrot - 2 pieces
- Vegetable Oil - 4 fl oz
- Galangal - 0.5 oz
Step by Step guide
Step 1
Make a carrot juice. Place it on the heat to simmer and reduce by 50%. Add galangal root.
Step 2
Then blend the reduced juice with an immersion blender. Strain it and gradually add the vegetable oil in small portions.
Step 3
While whisking this mixture, gradually add the oil until the sauce takes on a glossy appearance and thickens slightly.
Step 4
Peel the 'Carrot' pumpkin. Roast it with fresh thyme, rosemary, and garlic. Add a little salt and sugar. Cover with foil and bake for 15–25 minutes at 356°F.
Step 5
Afterward, place the pumpkin in a saucepan with the warmed sweet chili sauce. Simmer for 2–3 minutes over low heat.
Step 6
Heat the crab claw in salted water, tear it into strands, and mix it with carrot sauce.
Step 7
Place the braised pumpkin on a plate, topped with crab. Garnish with pike caviar and drizzle with carrot sauce.
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