Grilled chunks with pumpkin spuma and truffle
Ingredients:
Other ingredients:
300 g Luya Nature Chunks
50 g hazelnut
1 pc. black truffle fresh
Miso marinade:
2 tbsp miso
2 tsp truffle oil
1 clove garlic
½ tsp shallot
2 tsp vinegar
Pumpkin spuma:
½ pc. Butternut squash
50 g margarine
100 silken tofu
1 dl soy milk
Salt
Preparation:
Miso marinade:
Finely chop the garlic and shallot.
Marinate 300 g Luya Nature Chunks with it and refrigerate for at least 2 hours.
Pumpkin spuma:
Peel the butternut squash, remove the seeds and cut into rough cubes.
Melt the margarine in a pan.
Add pumpkin, salt lightly, cover and cook over medium heat until soft, stirring frequently.
Put the soft pumpkin in a blender and blend with the silken tofu and soy milk to a slightly runny puree and pass through a fine sieve.
Season to taste, transfer to a cream blender and load with 2-3 cartridges.
Finishing:
Skewer marinated luya on a wooden skewer.
Grill/fry on a charcoal grill or in a Teflon pan until golden brown on all sides.
Place the skewer on a plate and grate the hazelnut and truffle over it with a fine grater (Microplane).
Place the skewer on a warmed plate and carefully remove the wooden stick.
Carefully press the pumpkin spuma next to the Luya skewer.
Keep warm.
