lemongrass-infused pumpkin velouté with crab salad & pickled squash
by Chef Victor Loy
@ 31 Aug 2017
Lemongrass - infused Pumpkin Velouté
80ml grapeseed oil
1 striped pumpkin (500g), peeled and diced
50g brunoised lemongrass
400ml water
100ml (each) coconut cream and milk
0.5g (each) ground nutmeg, kosher salt and freshly ground white pepper
Crab Salad
100g crabmeat
40g crème fraiche
20g Pommery mustard
10g (each) brunoised red chillies, shallots and Japanese cucumbers
1g (each) chiffonade Vietnamese mint, coriander and brunoised lemongrass
Kosher salt and freshly ground white pepper, to taste
100g pickled squash slices, rolled
Deep-fried curry leaves, for garnishing
• For the lemongrass-infused pumpkin velouté: Heat grapeseed oil in a saucepan over a low heat until hot and sweat the diced pumpkin and brunoised lemongrass. Deglaze with 400ml water and then add in coconut cream and milk and braise until pumpkin is tender. Season with ground nutmeg; kosher salt, and freshly ground white pepper. Blend the velouté with a hand-held blender until smooth and then strain. Keep chilled.
• For the crab salad: Toss well all the ingredients in a bain marie bowl over an ice bath. Set aside.
• Place the crab salad onto the centre of each deep serving plate and top with rolled pickled butternut squash. Garnish with deep-fried curry leaves. Pour in the chilled lemongrass-infused pumpkin velouté. Serves 2
