Pumpkin in Potato Crust

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INGREDIENTS:
Serves 4
  • 600 g orange pumkin
  • salt
  • pepper
  • flour
  • 1 egg
  • 300 g potatoes
  • vegetable oil for frying

    FOR THE PEPPER SAUCE
  • 2 shalots
  • 1 tbsp butter
  • 1 red pepper
  • 1 sprig of thyme
  • 1 clove of garlic
  • 1 clove
  • 4 cl Noilly Prat vermouth
  • 4 tbsp dry white wine
  • 125 ml cream
  • 125 ml chicken broth
  • 1 tsp lemon juice
  • salt
  • pepper
  • pumpkin seed oil and roasted pumpkin seeds for decoration


    DIRECTIONS:
    Peel the potatoes and don‘t slice too finely with a grater. Peel the pumpkin. Remove seeds from the pumpkin flesh and cut into 1 cm thick slices.

    For the red pepper sauce, fry the peeled and finely chopped shallots in butter. Add the sliced garlic and diced peppers. Deglaze with Noilly Prat and white wine. Add the cream, chicken broth, lemon juice, thyme and clove. Reduce at high heat for 5 to 7 minutes. Season with salt and pepper. Mix with the blender and pass through a fine sieve. Salt the pumpkin slices, turn into flour and beaten eggs. Coat them with the expressed potato chips.

    Pour about 1/2 cm deep oil and heat it in a pan. Fry the expressed pumpkin slices slow until thy are golden brown.
    Remove them from the pan and let them drip off on kitchen paper.

    Serve the pepper sauce on dishes and decorate with some drops of pumpkin seed oil and roasted pumpkin seeds. Serve with fried pumpkin.



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