Ingredients
Carpaccio
¬ Butternut Squash 2kg
¬ Squash seeds 300 g
¬ Xères Vinegar 100 ml
¬ Mesclun 400g
Vinaigrette
¬ Dijon mustard 10g
¬ Hazelnut Oil 50g
¬ Olive Oil 50g
¬ Vinegar 10 ml
¬ Violet mustard
Butternut Squash seasoning
¬ Roasted butternut squash seeds 200g
¬ Water 100 g
¬ Salt
¬ Mustard vinegar
Butternut Squash Decor
¬ Carpaccio trim
¬ Shallot 50g
¬ Vegetable jelly 50g
¬ Mustard
Decor
¬ Dry Mustard seeds 100g
¬ White wine vinegar 100ml
¬ Mizuna and Citra leaves
Carpaccio :
Bake the butternut squash in a dry oven at 160°C for 30'min. Allow to cool. Peel and carve carpaccio.
Vinaigrette Dressing:
Mix all ingredients
Seasoning:
Blend together and acidify with vinegar
Soak mustard seeds in vinegar 24h before use
Butternut Squash Jelly:
Cut trimmings into cubes, stew with shallot and blend
Season with wholegrain mustard
Butternut squash Jelly:
Cut the trimmings into cubes, steam with the shallot and blend
Season with wholegrain mustard
Place into a mould and chill
Use the squash skins and trimmings to make a tasty squash stock for the vegetable jelly
Glue at a rate of 50 g per liter of stock.
Unmould dip into the vegetable jelly.
Presentation
Arrange the slices on the plate, season with the seeds, dot with condiment and arrange the mizuna and citra leaves. Add the butternut squash Jelly.