Preparation:
Peel the pumpkin, cut off six slices of 4mm thickness and shape them into triangles, sauté on a low heat setting until tender, then set aside. Chop the rest of the pumpkin, removing the seeds, add onion and mushrooms and leave to fry in olive oil with low heat for 15 minutes. Cover the pumpkin triangles with the poached mixture and pour béchamel on top. Garnish with trout roe and serve hot.
NUMBER OF SERVINGS |
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| Serves 6 | ||
COOKWARE |
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| Pan and knife | ||
INGREDIENTS |
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| Ingredients | Quantity | Comments |
| Pumpkin | 1 | small |
| Mushrooms | 200 gr. | |
| Onion | 100 gr. | |
| Bechamel | 1 dl. | |
| Salt | 3 gr. | |
| Olive oil 0.4º | 2 dl. | |
| Trout roe | 50 gr. |