Braised Pumpkin with Crab, Pike Caviar, and Carrot Sauce
Main Dishes • Author's
Description
Recipe by chef John Smith from a popular American restaurant.
Ingredients
- Pumpkin 5 oz
- King crab back claws 0 oz
- Pike Caviar 0 oz
- Green Butter 0 oz
- Cress salad 0 oz
- Sweet Chili Sauce 0 fl oz
- Thyme 1 bunch
- Rosemary 1 bunch
- Garlic 0 oz
- Salt 0 oz
- Sugar 0 oz
- Carrot 2 pieces
- Vegetable Oil 5 fl oz
- Galangal 0 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 355°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!